SERVES Composed salads are a great way to dress up the odds and ends in your fridge and make for
TARRAGON DRESSING ¼ cup olive oil ½ tbsp red wine vinegar tsp Dijon mustard tbsp packed chopped fresh tarragon, fine stems and leaves only tbsp sliced green onions, light parts only ⅛ tsp finely minced garlic Salt and pepper
Small handful green beans, trimmed can olive-oil-packed tuna, drained cups leafy salad greens cups cooked and cooled farro (see Note) ½ cup halved cherry tomatoes hard-boiled eggs, halved
Quick Pickled Onions (optional)
. Make the dressing: Place the dressing ingredients in a small blender or a tall jar suitable for use with an immersion blender. Blend for about ƭ0 seconds, until combined into a lemonyellow dressing with tiny flecks of green. Taste and season with salt and pepper as needed (see Note).
. Place the beans in a microwave-safe dish, cover and microwave on high for ƭ0 seconds to steam and soften them a little. Break the tuna up into chunks using a fork.
. Make a bed of the salad greens in your lunch bowl and top with the farro, softened green beans, cherry tomatoes, tuna, hard-boiled eggs, olives and pickled onions. Pack the dressing in a separate container and toss with the rest of the salad at lunchtime.
Note: Some red wine vinegars can be very acidic; if the dressing catches you at the back of your throat, add to 1 teaspoon granulated sugar and blend again to mollify the acidic flavour. If you can’t get your hands on farro, feel free to substitute with Suinoa or, of course, some boiled baby potatoes.
Get Ahead: This salad can be made ahead and stored in the fridge for up to 2 days. 1r get a jump on it by cooking the farro and storing it in the fridge for up to 1 week. Hard-boiled eggs can also be made in advance and stored in the fridge for up to 1 week.