Nicoise orzo salad

1 servings

Ingredients

Quantity Ingredient
1 cup Orzo; (rice-shaped pasta)
; (about 1/2 pound)
½ pounds Green beans; cut diagonally into
; 1/2-inch pieces
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
¼ cup Olive oil; (preferably
; extra-virgin), up
; to 1/3
A; (6-ounce) jar
; marinated artichoke
; hearts, drained and
; chopped
A; (6- to 7-ounce) can
; tuna, drained
1 Red bell pepper; chopped
½ cup Finely chopped red onion
1½ tablespoon Minced fresh thyme leaves
⅓ cup Kalamata or other brine-cured black; chopped
; olives if desired
2 cups Chopped arugula; washed and spun dry

Directions

FOR DRESSING

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. Gourmet July 1994

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