Mediterranean Niçoise

Mediterranean Niçoise

Recipe by Mindy Fox

  • Cook Time
  • Prep Time
  • 4Servings


  • 10 oz. green beans, trimmed
  • 1  1/3 cups (8.5 oz.) pearled farro
  • 3 eggs
  • 1 tsp. lemon zest plus 1/3 cup juice (from 2 lemons)
  • 1/3 cup tahini
  • 1/2 clove garlic, finely chopped
  • 1/2 lb. romaine, coarsely chopped
  • 1 can (14.5 to 15 oz) sliced beets, drained and quartered
  • 1 can (15 to 15.5 oz.) chickpeas, rinsed
  • 1 cup mixed pitted olives, halved
  • 2 cups loosely packed fresh basil, leaves torn if large
  • 1 cup fresh mint leaves


1. Bring a large pot of water to a boil. Salt the water and cook the green beans until crisp-tender, 2 minutes. Using a slotted spoon, transfer the green beans to a colander; rinse in cold water until cool. Chop into bite-size pieces.

2. Add the farro to the pot of boiling water and cook, stirring occasionally, until just tender, 18 to 22 minutes. Drain the farro and spread out on a large plate; let cool. Season with salt and pepper.

3. Meanwhile, place the eggs in a small saucepan with a lid; add enough water to cover the eggs by 2 inches. Bring to a boil; remove from the heat. Cover and let stand 9 minutes; drain and let cool. Peel under cold running water; pat dry and quarter lengthwise.

 4. In a medium bowl, whisk the lemon zest and juice, tahini, garlic and 4 to 6 tsp. water until smooth; season.

5. In a 3 1/2 - to 4-quart trifle bowl, evenly layer the romaine, beets, farro, eggs, green beans, chickpeas, olives and then the herbs, seasoning the layers as you go. Serve with the dressing for drizzling. 

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