Ingredients

• 1/2 cup semi-pearled farro
• Kosher salt
• 1 large egg yolk
• 3 drained oil-packed anchovy fillets
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon Dijon mustard
• 2 garlic cloves, peeled, divided
• 1/4 cup vegetable oil
• 6 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• Freshly ground black pepper
• 1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
• 1/2 small red onion, very thinly sliced, rinsed, patted dry
• 1 Persian cucumber, sliced 1/4-inch thick
• 2 Fresno chiles, thinly sliced
• 1/4 cup oil-packed sun-dried tomatoes, chopped
• 1 cup mint leaves
• 5 radishes, thinly sliced
• 2 ounces young Pecorino, shaved

Instructions

1. Pulse farro in a food processor until about half of the grains are cracked, about 1 minute. Cook farro in a medium pot of boiling salted water until al dente, 10–15 minutes. Drain and rinse under cold water. Spread out on a plate and chill.
2. Meanwhile, blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender to combine. With motor running, gradually stream in vegetable oil and 4 Tbsp. olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.
3. Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate remaining garlic clove; toss with broccoli. Let sit 15 minutes to let broccoli soften. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Drizzle with 1/4 cup dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again.
4. Serve salad topped with radishes and Pecorino.
5. Do Ahead Dressing can be made 1 day ahead; cover and chill. Salad (without mint, radishes, and Pecorino) can be made 1 hour ahead; cover and chill.
6. Dressing can be made 1 day ahead; cover and chill. Salad (without mint, radishes, and Pecorino) can be made 1 hour ahead; cover and chill.