Nicoise orzo salad

 
                             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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