Greens and grains meet in this delicious vegetarian salad, but you don’t always have to use the same grain or only one variety. While we used farro, an ancient wheat species, in this recipe you could just as easily use barley or freekeh for a similar texture. And to make this green bean salad gluten free, simply swap out the farro for quinoa or brown rice.
Why not experiment with different grain combinations to create your own signature salad?
Ingredients
Method
Place farro in a large saucepan of cold water over high heat; bring to the boil. Cook for 40 minutes or until tender; drain. Cool.
Trim green beans. Cook beans in a medium saucepan of boiling salted water for 1 minute. Remove beans with a slotted spoon to a bowl of iced water; cool. (Keep the saucepan of boiling water on the stove.) Drain beans; slice in half lengthways.
Place eggs in same pan of boiling water; cook 4 minutes for slightly runny yolks. Drain; cool in cold water. When cool enough to handle, peel eggs.
DRESSING Place tarragon, oil and vinegar in a screw-top jar; shake well. Season to taste.
Snap off large outer stalks of the celery until you reach the smaller pale inner stalks with pale leaves attached (the celery heart). Pick off the leaves and reserve. Thinly slice celery heart on a severe angle, using a mandoline, V-slicer or a sharp knife. Reserve the outer stalks for another use.
Layer celery heart, reserved celery leaves, farro and beans on a large platter. Halve eggs, then place on top. Serve salad drizzled with dressing.
You could use dill instead of tarragon and red wine vinegar or cider vinegar instead of white wine vinegar.
For a delicious snack, cut the leftover celery stalks into sticks and serve with a dressing made of Persian fetta processed with its marinating oil.
Test Kitchen tip
What is farro?
Farro is the name given to three ancient wheat species (spelt, emmer, einkorn). This delicious wholegrain has a nutty taste and texture, and is available from good delis and some health food stores.
