Riffing on the traditional French salad, our version of Niçoise incorporates hearty farro dressed in a delicate springtime herbs in addition to the usual capers, olive oil and lemon. In need of a gluten free option for our farro Niçoise salad? Try sorghum or sweet brown rice in place of farro.
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.
