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Credit: Photography by Sarah Anne Ward

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • 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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