Niçoise Farro Salad

1. 1

   Create a water bath. Fill a medium bowl halfway with ice and water. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   Meanwhile, in a large bowl add the bell pepper, celery, red onion, olives, sun-dried tomatoes, capers, artichokes and tuna. Toss to combine.

5. 5

   n a small bowl combine the zest and juice of the lemon, shallot, tarragon, vinegar, olive oil, mustard, salt and pepper. Whisk to combine.

6. 6

   Add the farro to the vegetables and toss. Add the vinaigrette and toss so that vegetables and farro are coated with the dressing.

7. 7

   To serve, mound the salad on a plate. Halve or quarter the eggs and arrange them on or beside the salad. Serve.

No additional tips available.