Nicoise Orzo Salad

* Exported from MasterCook *

Nicoise Orzo Salad

Recipe By : Gourmet July 1994
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Salads & Salad Dressings To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup orzo -- rice-shaped pasta
1/2 pound green beans -- cut diagonally into
-- 1/2-inch pieces
***FOR 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 cup olive oil -- up to 1/3, up to
1 jar marinated artichoke hearts -- drained and chopped
-- (6-ounce)
1 can tuna -- drained (6-7-ounce)
1 red bell pepper -- chopped
1/2 cup finely chopped red onion
1 1/2 tablespoons minced fresh thyme leaves
1/3 cup brine-cured black olives -- if desired chopped
2 cups 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 t
o a large bowl.

In a small saucepan of salted boiling water cook beans until crisp-tender, abou
t 4 to 5 minutes. Drain beans and add to orzo.

Make dressing:

In a blender blend together vinegar, lemon juice, anchovies, mustard, and garli
c 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 t
o 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

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