Farro Niçoise Salad

Farro Niçoise Salad

Total Time: 01h 30m
Hands-on Time: 00h 15m
Makes: 4 servings

Riffing on the traditional French salad, our version of Niçoise incorporates hearty farro dressed in a delicate springtime herbs in addition to the usual capers, olive oil and lemon.

In need of a gluten-free option for our farro Niçoise salad? Try sorghum or sweet brown rice in place of farro.(Thanks to our friends at Bob's Red Mill for letting us share this recipe.)

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  1. In a 2-quart pot, bring water and salt to a boil. Add farro, reduce heat to a simmer, and cook until soft, about 30 minutes. Drain off hot water, rinse thoroughly with cold water and drain well. Store chilled until ready to serve.
  2. In a blender or food processor, combine shallot, herbs, lemon zest and juice, capers and Dijon mustard. Process into a rough paste then, with the machine running, slowly stream in the olive oil. Continue to process until the oil is evenly incorporated and emulsified.
  3. Toss cooked and cooled farro with the dressing. Place dressed farro on a main serving platter or individual serving plates and decorate with tomatoes, eggs, olives and green beans.
  4. *To blanch green beans, bring a large pot of salted water to a rolling boil. While the water comes to a boil, set out a large bowl of ice water. Place the cleaned and trimmed green beans in the boiling water and let cook until tender and bright green, about 2-3 minutes. Immediately remove the beans from the boiling water and plunge directly into the bowl of ice water to stop the cooking. Let the beans sit in the ice water until cool to the touch, 3-5 minutes. Drain thoroughly and serve.