Farro Saladwith warm mustard potatoes and green beans / soft boiled eggs / olive herb vinaigrette
These warm, hearty dinner salads are loaded with protein-rich farro, eggs and white beans. Add roasted potatoes and green beans and finish with a tangy herb vinaigrette. Toss all the ingredients together or serve them separately and assemble salads at the table.
- Parsley - 1 Tbsp, leaves torn
- Garlic - 1 clove, peeled
- Lemon juice - 1 tsp
- Olives, any mix of pitted black and green - 1/4 cup
- Oil, olive - 3 Tbsp
- Farro, semi-pearled / husked (uncooked) - 2/3 cup
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Eggs - 4
- Mixed greens - 5 oz
- Cheese, feta - 4 oz, crumbled
- Potatoes, baby or new - 1 lb
- Green beans - 12 oz, 1” / 2.5cm pieces
- Oil, cooking - 1 Tbsp
- Mustard, Dijon (use whole grain mustard if you have it) - 3 tsp
- Honey - 1 tsp
- Oregano, dried - 1 tsp
- Boil potatoes - Double if making Wednesday’s meal. Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are tender, 18 to 20 minutes. Drain and rinse under cool water. If potatoes are too large to eat in one bite, slice in half or quarters. (Can be done up to 5 days ahead)
- Cook farro - Double if making Thursday's meal. Combine farro, water, and some salt in a saucepan (use a 4:1 water to farro ratio, as in 4 cups of water / 1 cup of uncooked farro). Bring to a boil and simmer covered for 25 to 30 minutes, until farro is al dente (i.e., tender but still chewy). (Can be done up to 5 days ahead)
- Make vinaigrette - Tear parsley leaves, discarding stems. Peel garlic. Combine parsley, garlic, lemon juice, olives and olive oil (the portion for vinaigrette) in a food processor (alternatively, you can finely chop all ingredients by hand and then mix with olive oil). Process until smooth. (Can be done up to 5 days ahead)
- Green beans - Chop green beans into 1” / 2.5cm pieces. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
- Heat oven to 400F / 204C.
- While oven heats, whisk together cooking oil, mustard, honey and oregano. Toss with green beans and cooked potatoes (remember to reserve half the potatoes if doubled). Season with some salt and pepper. Spread on a sheet pan and transfer to the oven. Bake until green beans are tender and potatoes are golden brown, 10 to 12 minutes.
- While vegetables cook, bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
- If farro was made ahead, reheat briefly in the microwave just to take the chill off (remember to reserve half if doubled).
- Peel eggs and slice in half.
- Assemble salads by topping greens with beans, potatoes, green beans, farro and eggs. Crumble cheese over top and dress with vinaigrette at the table. Enjoy!
This meal has 37 reviews
My family loved it
Used cod because it looked good at the store. I added carrots to the roasted veggies because I had a bunch of carrots. Otherwise, I did it just like the recipe and it was a hit here!
Used flounder for the fish and a mix of pimento-stuffed manzanilla and kalamata olives for the gremolata. Would cook the green beans a bit longer next time, though that comes down to personal crunchiness preference. I somehow left the mustard out of the veg dressing but just the oil, honey and oregano were good, too.
I cut the potatoes into smaller pieces and roasted those along with the green beans for a while before putting the fish in. I also added extra mustard, salt, and pepper to the vegetables.
I did't bother with baking the potatoes and beans -- boiled the potatoes and threw the green beans in the pot when the potatoes were just about done, then stirred in the sauce (minus the honey -- I didn't want any sweetness) after draining -- easy peasy! That sauce was delicious before stirring into the potatoes and then lost some of its flavorfulness when mixed in. I stirred in some extra mustard and horseradish -- that helped. Will do that again and add some garlic next time. My husband doesn't really like parsley (neither do I, in truth), so I drastically reduced that in the gremolata, and it was still really good. Leftover potatoes and green beans are going on a salad with hardboiled eggs and olives for a take on salade nicoise. I think the gremolata would be really good mixed in with the potato/beans, too -- if you wanted to make only one sauce. Definitely going play with this dish again --lots of posssibilities!
I hesitate to make this a favorite because I made so many changes: I had a jar of olive tapanade in the fridge and used that as the base for the gremolata. Additionally, I didn't want to turn the oven on so I boiled the potatoes and added the green beans during the last few minutes. I made a dressing out of the rest of the ingredients, including the sour cream, and tossed the warm vegetables with in. It was delicious.