nicoise orzo salad
 
gourmet 
 
can  be prepared in 45 minutes or less.
1 cup  (about 1/2 pound) orzo (rice-shaped pasta)
1/2 lb.  green beans, cut diagonally into 1/2-inch pieces
 
  for dressing
2 Tbsp  red-wine vinegar
1 Tbsp  fresh lemon juice
4   anchovies, chopped
1 Tbsp  dijon mustard
1   garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 to 1/3 cup  olive oil (preferably extra-virgin)
 
  a 6-ounce jar marinated artichoke hearts, drained and chopped
  a 6- to 7-ounce can tuna, drained
1   red bell pepper, chopped
1/2 cup  finely chopped red onion
1-1/2 Tbsp  minced fresh thyme leaves
1/3 cup  kalamata or other brine-cured black olives if desired,
  chopped
2 cup  chopped arugula, washed and spun dry
 
in a large saucepan of salted boiling water cook orzo until tender and 
drain in a colander. rinse orzo well under cold water and drain well. 
transfer orzo to a large bowl. in a small saucepan of salted boiling water 
cook beans until crisp-tender, about 4 to 5 minutes. drain beans and add 
to orzo. make dressing: in a blender blend together vinegar, lemon juice, 
anchovies, mustard, and garlic paste. with motor running add oil in a 
stream and blend until emulsified. 
 
add dressing to orzo mixture with artichokes, tuna, bell pepper, onion, 
thyme, olives, and salt and pepper to taste and toss well. salad may be 
prepared up to this point 1 day ahead and chilled, covered. bring salad 
to room temperature before proceeding. 
 
add arugula and toss well. 
 
serves 4 to 6 as a main course. 
 
 
 
 
 
(ID: 75194) Mirror: rec.food.recipes: Fri, Dec 31, 2004


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