Farro Salad with Tuna, Cannellini Beans & Watercress
Recipe type: Lunch, Salad, Healthy
Cuisine: American, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
This salad holds up well for a couple days; make it Monday morning and you've got lunches covered for most of the week.
  • 1 c. Farro
  • 1 c. Cooked Cannellini Beans (I soaked mine overnight and simmered them for about an hour with a bay leaf and garlic clove 'til tender. You could certainly just use canned beans)
  • 1 can Olive Oil-Packed Tuna, drained
  • 1 medium Shallot, thinly sliced
  • 1 large bunch Watercress (or Arugula)
  • 2 Tbsp. Capers, rinsed
  • 2 cloves Garlic
  • 2 Anchovy Fillets, rinsed (to remove some of the salt)
  • 2 tsp. Dijon Mustard
  • 1 Tbsp. Fresh Lemon Juice
  • 2 Tbsp. Extra Virgin Olive Oil
  • Freshly Ground Black Pepper
  1. Rinse the farro and combine with 2½ c. lightly salted water. Bring to a boil, then reduce to a simmer. Simmer, partially covered, until tender, 20-25 minutes. Drain, if necessary.
  2. Meanwhile, make the dressing. Smash the garlic cloves and the anchovy fillets together using mortar and pestle or pulse in a food processor or blender until a thick paste has formed. If using mortar and pestle, transfer to a lidded jar and combine the remaining dressing ingredients and shake until well combined.
  3. Combine the cooked faro, cannellini beans, tuna, shallots, and capers. Pour the dressing over the salad and toss well. Add the watercress and gently toss to incorporate.
Recipe by strawberryplum at http://www.strawberryplum.com/farro-salad-with-tuna-cannellini-beans-watercress/