Broccoli & Farro Salad

Serves: 6
Total Time: 30 min.

INGREDIENTS

2 c farro, cooked and cooled
Juice of one large lemon
3 T extra virgin olive oil
1 t kosher salt
1 small head broccoli, florets separated, thick stalk discarded
1 watermelon radish (or 2 small red radishes)
1 red onion
1 medium cucumber or 2 small persian cucumbers
1/4 c packed fresh dill fronds

Preparation:

*Note: This recipe is made easier by the use of a mandoline, but if you don't have one, don't worry- you can thinly slice everything with a sharp knife.

Using mandoline, carefully shave broccoli and then toss in a medium bowl with farro, lemon, olive oil and salt. Let sit together while you prepare the remaining ingredients. 

Use mandoline to slice the cucumber, then stack cucumber rounds and quarter them through the middle. Use mandoline to slice the radish and then chop into matchsticks. Cut the red onion in half through the middle from end to end and then slice off ends of one half and remove the skin. Face side down, slice about half of one side of the red onion on mandoline, saving the rest for another use.  Combine all vegetables with farro and broccoli and toss thoroughly. Can be served immediately or stored covered in the fridge for up to 2 days.