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La Belle Cuisine
Niçoise Orzo Salad
Gourmet Archives
1 cup (about 1/2 pound) orzo
1/2 pound green beans, cut diagonally
into 1/2-inch pieces
Dressing:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
4 anchovies, chopped
1 tablespoon Dijon mustard
1 garlic clove, minced and mashed to
a paste with
1/2 teaspoon salt
1/4 to 1/3 cup extra-virgin olive oil
A 6-ounce jar marinated artichoke hearts,
drained, chopped
One 7-ounce can tuna, drained, chopped
1 red bell pepper
1/2 cup chopped red onion
1 1/2 tablespoons minced fresh thyme
1/3 cup Kalamata olives, chopped
2 cups chopped arugula, washed and spun dry
In a large saucepan of salted boiling water cook orzo until tender
and
drain in colander. Rinse orzo well under cold water and drain
well.
Transfer to a
large bowl.
In a small saucepan of salted boiling water cook green beans until
crisp-tender, about 4 to 5 minutes. Drain beans and add to orzo.
In a blender blend
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. Toss well.
(May be
prepared
up to this point 1 day ahead and chilled, covered.
Bring to room
temperature
before proceeding.) Add arugula and toss
well. Serves
4 to 6 as a first course.
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