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Niçoise Orzo Salad

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Promenade des Anglais (Nice)
Raoul Dufy
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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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