Farro Niçoise Salad

Ingredients 1 cup Organic Farro 3 cups Water 1/2 tsp Salt 1/4 cup diced Shallot 1/4 cup minced Parsley 2 Tbsp minced Chives 2 Tbsp minced Tarragon Zest of one Lemon about 1 Tbsp 2 Tbsp Lemon Juice 1 Tbsp Capers 1 tsp Dijon 1/3 cup Extra Virgin Olive Oil 8 Tomato Wedges 4 Hard-Boiled Eggs sliced 1 cup pitted Niçoise or Kalamata Olives 1 lb blanched and cooled Green Beans see below* Instructions In a 2-quart pot, bring water and salt to a boil. Add farro, reduce heat to a simmer, and cook until soft, about 30 minutes. Drain off hot water, rinse thoroughly with cold water, and drain well. Store chilled until ready to serve. In a blender or food processor, combine shallot, herbs, lemon zest and juice, capers, and Dijon mustard. Process into a rough paste then, with the machine running, slowly stream in the olive oil. Continue to process until the oil is evenly incorporated and emulsified. Toss cooked and cooled farro with the dressing. Place dressed farro on a main serving platter or individual serving plates and decorate with tomatoes, eggs, olives, and green beans. Recipe Notes *To blanch green beans, bring a large pot of salted water to a rolling boil. While the water comes to a boil, set out a large bowl of ice water. Place the cleaned and trimmed green beans in the boiling water and let cook until tender and bright green, about 2 - 3 minutes. Immediately remove the beans from the boiling water and plunge directly into the bowl of ice water to stop the cooking. Let the beans sit in the ice water until cool to the touch, 3 – 5 minutes. Drain thoroughly and serve.
by Bob's Red Mill via Endless Supplies Store - Brands