Provencal Greens & Beans Salad
If a spring day in Provence were a recipe, this could be it. Herby, creamy cannelini beans and earthy farro are tossed with spring greens, steamed potatoes, green beans, and a champagne vinaigrette. And for garnishes: toasted hazelnuts and winey kalamata olives.
Servings
Produce
Lettuce mix
5 2.5 oz
Red Potato
10 5 oz
Green Beans
5 2.5 oz
Parsley (Organic)
0.5 0.25 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Kalamata olives
2 1 oz
Hazelnuts
2 1 oz
Cannellini beans
2 1 Can
Farro
1 0.5 cup
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Rosemary, ground
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Champagne Vinaigrette
Olive oil
2.5 1.25 tablespoon
Champagne vinegar
1.5 0.75 tablespoon
Lemon juice
1 0.5 teaspoon
Dijon mustard
1/2 0.25 teaspoon
Agave
1/2 0.25 teaspoon
Garlic
1 0.5 Clove
Prep ahead (optional)
a. Chop red potatoes into 1” pieces. b. Snap stem ends off green beans and snap beans in half. c. Very thinly slice red onion. d. Chop lettuce mix bite-sized or leave whole. e. Rough chop Italian parsley leaves and tender stems.
Instructions
1
Cook farro (put water for vegetables in step 2 on to boil now):
a. In a medium saucepan over high heat, add 3 cups water (1½ cups for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. While waiting for water to boil, heat a medium sauté pan over medium-high heat. Add farro to the hot pan and toast until golden and fragrant, 3-4 minutes.
c. When water boils, stir in toasted farro; reduce heat to medium-high and cook until tender, about 25 minutes. Drain like pasta.
d. Stir in herbes de Provence, Italian parsley (rough chop leaves and tender stems), and 1-2 tsp olive oil. Toss to combine.
2
Cook potatoes and blanch green beans:
a. Fill a large bowl with ice water and set aside.
b. In a large saucepan over high heat, add 4 cups water and 1-2 tbsp salt. Cover and bring to a boil.
c. Add green beans (snap stem ends, snap beans in half). Cook for 3 minutes. Use a slotted spoon to remove green beans from hot water without dumping the water. Add green beans to the bowl of ice water.
d. Add red potatoes (1” pieces) to hot water. Reduce to medium-high; cook uncovered until fork-tender, 10-12 minutes. Drain and season with ½ tsp salt and ¼ tsp black pepper.
3
Assemble salad:
a. In a large bowl, add spring mix (leave whole or chop bite-sized), red onion (very thinly slice), cannellini beans (drain and rinse), kalamata olives, and toasted hazelnuts.
b. Add champagne vinaigrette and toss to coat.
4
Serve:
a. Divide salad among plates.
b. Top with farro, steamed potatoes, and green beans.
Chef's notes
Provençal food isn’t typically spicy, but if you can’t resist, a pinch of red pepper flakes or an extra grind of black pepper would add some subtle heat.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX