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Recipes
Niçoise Farro Salad

19 INGREDIENTS • 7 STEPS • 45MINS

Niçoise Farro Salad

Recipe

4.7

3 ratings
The lunchbox version of Nicoise salad. This one will keep for a few days and the farro adds more substance!
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The lunchbox version of Nicoise salad. This one will keep for a few days and the farro adds more substance!
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

45MINS

Total Time

$5.41

Cost Per Serving

Ingredients

Servings
6
us / metric
Salad
Farro
1 cup
Farro
Yellow Bell Pepper
1
Yellow Bell Pepper
or Red Bell Pepper
Celery
1 stalk
Red Onion
1/2 cup
Nicoise Olive
1/2 cup
Nicoise Olive
or Kalamata Olives
Sun-Dried Tomatoes in Olive Oil
1/2 cup
Sun-Dried Tomatoes in Olive Oil
Capers
2 Tbsp
Baby Artichokes
1 jar
(10 oz)
Baby Artichokes
or Regular Artichoke Hearts
Canned Tuna
2 cans
(7 oz)
Vinaigrette
Shallot
1
Large Shallot
Tarragon
2 Tbsp
Tarragon, chopped
Champagne Vinegar
1 Tbsp
Champagne Vinegar
or White Wine Vinegar
Olive Oil
1/3 cup
Dijon Mustard
1 Tbsp
Dijon Mustard
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
500
Fat
25.5 g
Protein
30.3 g
Carbs
40.3 g
Love This Recipe?
Add to plan
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Niçoise Farro Salad
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Cooking Instructions

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step 1
Create a water bath. Fill a medium bowl halfway with ice and water. Set aside.
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 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 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 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 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 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.
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.

Tags

Beans & Legumes
Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
French
Salad
Side Dish
Vegetables
Whole Grains
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