Broccoli Rubble Farro Salad
Ingredients
- salt
- 1 cup semi-pearled farro
- 1 pound broccolini or regular broccoli (previously: 2 pounds, see note)
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- red pepper flakes, to taste
- finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
- freshly ground black pepper
Directions
I like broccolini for this because it gets and stays more green when you cook it, even when it’s hit with lemon juice. Regular broccoli works just fine, however, there’s just more risk of discoloration once you add lemon juice. When using regular broccoli, I like to peel the stems so that they cook as quickly as the florets.