The lunchbox version of Nicoise salad. This one will keep for a few days and the farro adds more substance!
Course Main Course
Keyword canned tuna, farro, green beans
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
8ouncesgreen beanstrimmed and cut into 1" pieces
1cupfarrocooked according to package directions and cooled to room temperature
1yellow or red bell pepperdiced
1/2cupred onionfinely diced
1/2cupnicoise olives or kalamata olivespitted and halved or quartered
1/2cupsun-dried tomatoes packed in oilwell drained, thinly sliced
1 10-ounce jarcocktail baby artichokeshalved or regular artichoke hearts, quartered
27-ounce canschunk white tuna fishdrained and flaked
6hard-boiled eggone per person
for the vinaigrette
1lemonzested and juiced
1tablespoonchampagne or white wine vinegar
1/4teaspoonfresh cracked pepper
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.
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.