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Cracked Farro and Broccoli Salad

['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.

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