Rebels know a thing or two about breaking the rules. You might be one of those seasoned rule-breakers or maybe you’re a bit more straight-laced. Perhaps you fall somewhere in the middle. No matter how much or a rebel you are (or aren’t), this is one instance we’re sure you’ll enjoy throwing that rule book right out the window. Instead of the traditional French Niçoise salad, this vegetarian version leaves out anchovies and features farro, a hearty grain, in its place. Ready to break the rules and eat a delicious meal?
Serves 4
Ingredients
1 cup Bob’s Red Mill Organic Farro
1/2 tsp. salt
3 cups water
Dressing
1/4 cup diced shallot
1/4 cup minced parsley
2 Tbsp. minced tarragon
2 Tbsp. minced chives
1 Tbsp. capers
1 Tbsp. lemon zest (from 1 lemon)
1/3 cup extra virgin olive oil
2 Tbsp. lemon juice
1 tsp. Dijon mustard
Toppings
1 lb. blanched green beans
1 cup pitted Niçoise or Kalamata olives
8 tomato wedges
4 hard-boiled eggs, sliced
Directions
- In a pot, bring water and salt to boil. Add farro, reduce to simmer and cook about 30 minutes or until soft. Rinse with cold water and drain. Refrigerate until ready to use.
- In food processor, combine all dressing ingredients except for olive oil. Process until mixture forms into a paste. While processing, stream in olive oil. Continue until fully incorporated.
- In a large bowl, combine chilled farro and dressing and toss until fully combined.
- To serve, divide farro onto 4 plates. Place topping on top or around farro.