Author Notes
Use canned tuna to make this simple and delicious niçoise-style farro salad. —garlic and zest
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Ingredients
- For the salad:
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8 ounces
green beans, trimmed and cut into 1" pieces
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1
farro, cooked according to package directions and cooled to room temperature
-
1
yellow or red bell pepper, diced
-
1
stalk celery, finely diced
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1/2 cup
red onion, finely diced
-
1/2 cup
nicoise olives or kalamata olives, pitted and halved or quartered
-
1/2 cup
sun-dried tomatoes packed in oil (well drained), thinly sliced
-
2 tablespoons
capers, rinsed and drained
-
1
0-ounce jar cocktail baby artichokes, halved or regular artichoke hearts, quartered
-
2
7 ounce cans chunk white tuna fish, drained and flaked
-
6
hard-boiled eggs
- For the vinaigrette:
-
zest and juice of one lemon
-
1
arge shallot, minced
-
2 tablespoons
chopped fresh tarragon
-
1 tablespoon
champagne or white wine vinegar
-
1/3 cup
olive oil
-
1 tablespoon
dijon mustard
-
1/2 teaspoon
kosher salt
-
1/4 teaspoon
fresh cracked pepper
Directions
-
Create a water bath. Fill a medium bowl halfway with ice and water. Set aside.
-
Fill a medium saucepan halfway with water. Add a teaspoon of salt and fit the pan with a lid. Bring to a boil over high heat. Remove the lid and add the green beans. 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.
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Add the farro 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.
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Meanwhile, in a large bowl add the bell pepper, celery, red onion, olives, sun-dried tomatoes, capers, artichokes and tuna. Toss to combine.
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n a small bowl combine the zest and juice of the lemon, shallot, tarragon, vinegar, olive oil, mustard, salt and pepper. Whisk to combine.
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Add the farro to the vegetables and toss. Add the vinaigrette and toss so that vegetables and farro are coated with the dressing.
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To serve, mound the salad on a plate. Halve or quarter the eggs and arrange them on or beside the salad. Serve.
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