Niçoise Farro Salad
The lunchbox version of Nicoise salad. This one will keep for a few days and the farro adds more substance!
Ingredients
Cooking Instructions
step 1
Create a water bath. Fill a medium bowl halfway with ice and water. Set aside.
step 2
Fill a medium saucepan halfway with water. Add a teaspoon of Kosher Salt (1 tsp) and fit the pan with a lid. Bring to a boil over high heat. Remove the lid and add the Green Beans (2 cups). Cook the beans for 4-5 minutes until crisp tender. Use a spider or slotted spoon to scoop the beans from the water and plunge them into the ice bath to stop the cooking. Set aside.
step 3
Add the Farro (1 cup) to the bean water and cook for the time recommended on the package directions. When the farro is done, drain in a colander or sieve and return the farro to the pot. Place the lid on the pot and set aside for about 10 minutes — this last part allows the farro to steam a little in the pot. Remove the lid and fluff with a fork. Set aside without the lid to cool.
step 4
Meanwhile, in a large bowl add the Yellow Bell Pepper (1), Celery (1 stalk), Red Onion (1/2 cup), Nicoise Olive (1/2 cup), Sun-Dried Tomatoes in Olive Oil (1/2 cup), Capers (2 Tbsp), Baby Artichokes (1 jar), and Canned Tuna (2 cans). Toss to combine.
step 5
In a small bowl combine the zest and juice of the Lemon (1), Shallot (1), Tarragon (2 Tbsp), Champagne Vinegar (1 Tbsp), Olive Oil (1/3 cup), Dijon Mustard (1 Tbsp), Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp). Whisk to combine.
step 6
Add the farro to the vegetables and toss. Add the vinaigrette and toss so that vegetables and farro are coated with the dressing.
step 7
To serve, mound the salad on a plate. Halve or quarter the Eggland's Best Classic Eggs (6) and arrange them on or beside the salad. Serve.
