- 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
- 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.
- 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.
- 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.
- Serve salad topped with radishes and Pecorino.
- 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.