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 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
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
