5.0 from 3 votes
Niçoise Farro Salad
The lunchbox version of Nicoise salad. This one will keep for a few days and the farro adds more substance!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 291 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces green beans trimmed and cut into 1" pieces
- 1 cup farro cooked according to package directions and cooled to room temperature
- 1 yellow or red bell pepper diced
- 1 talk celery finely diced
- ½ cup red onion finely diced
- ½ cup Niçoise olives or kalamata olives pitted and halved or quartered
- ½ cup sun-dried tomatoes packed in oil well drained, thinly sliced
- 2 tablespoons capers
- 1 10- ounce jar cocktail baby artichokes halved or regular artichoke hearts, quartered
- 2 ounce cans chunk white tuna fish drained and flaked
- 6 hard-boiled egg one per person
for the vinaigrette
- 1 lemon zested and juiced
- 1 large shallot minced
- 2 tablespoons fresh tarragon chopped
- 1 tablespoon champagne or white wine vinegar
- ⅓ cup olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon Fresh cracked pepper
Instructions
- 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.
- 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.
- Meanwhile, in a large bowl add the bell pepper, celery, red onion, olives, sun-dried tomatoes, capers, artichokes and tuna. Toss to combine.
Cup of Yum
Make the vinaigrette
- In a small bowl combine the zest and juice of the lemon, shallot, tarragon, vinegar, olive oil, mustard, salt and pepper. Whisk to combine.
Assemble the salad
- Add the farro to the vegetables and toss. Add the vinaigrette and toss so that vegetables and farro are coated with the dressing.
- To serve, mound the salad on a plate. Halve or quarter the eggs and arrange them on or beside the salad. Serve.
Nutrition Information
Calories
291kcal
(15%)
Carbohydrates
40g
(13%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
187mg
(62%)
Sodium
771mg
(32%)
Potassium
482mg
(14%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
1605IU
(32%)
Vitamin C
44.4mg
(49%)
Calcium
90mg
(9%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 291
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 771mg | 32% |
| Potassium | 482mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 1605IU | 32% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 90mg | 9% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.