Farro Niçoise Salad
4 servings
30 minutes
Farro Niçoise salad is an amazing blend of Mediterranean flavors and Italian cuisine. Based on the classic French Niçoise salad, it takes on a new character with Italian farro, adding a nutty flavor and pleasant texture. Tender tuna, tangy capers, and anchovies harmonize with a refreshing lemon dressing. Beans and juicy tomatoes add brightness, while eggs and olives complete the flavor palette. This salad is an ideal choice for those seeking a nutritious and refined dish that can enhance both everyday and festive tables.
1
Pour farro into a saucepan with enough water to cover it by 2 cm. Generously salt and bring to a boil, then reduce the heat to maintain a gentle simmer.
- Salt: to taste
- Green beans: 450 g
2
Cook farro for 20-30 minutes, stirring occasionally, until the grains are tender but not mushy.
3
Add more water if necessary. If there is water left after boiling, drain the excess.
4
Meanwhile, in another small pot, bring salted water to a boil, add the beans and cook for 2 minutes, then transfer to an ice bath or rinse under cold water to cool the beans.
- Green beans: 450 g
5
Blend olive oil, lemon zest and juice, mustard, shallots, and capers. Chop the tuna and parsley, and add to the sauce. If the mixture is too thick, add lemon juice, olive oil, or water. Add salt and pepper to taste.
- Lemon zest: 2 tablespoons
- Lemon juice: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Shallots: 1 piece
- Capers: 1 tablespoon
- Canned tuna in olive oil: 400 g
- Parsley leaves: 70 g
- Salt: to taste
- Ground black pepper: to taste
6
Mix the farro with half of the dressing, taste and add spices to your liking.
- Salt: to taste
- Ground black pepper: to taste
7
Arrange beans, tomatoes, eggs, and olives beautifully around the farro on the plate. Drizzle with the remaining sauce and serve.
- Green beans: 450 g
- Tomatoes: 3 pieces
- Chicken egg: 4 pieces
- Olive: 200 g