Title: Nicoise Orzo Salad
Categories: July 1994
Yield: 1 servings

1 c Orzo; (rice-shaped pasta)
; (about 1/2 pound)
1/2 lb Green beans; cut diagonally
-into
; 1/2-inch pieces

--------------------------------FOR DRESSING--------------------------------
2 tb Red-wine vinegar
1 tb Fresh lemon juice
4 Anchovies; chopped
1 tb Dijon mustard
1 Garlic clove; minced and
-mashed
; to a paste with 1/2
; teaspoon salt
1/4 c 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
1/2 c Finely chopped red onion
1 1/2 tb Minced fresh thyme leaves
1/3 c Kalamata or other
-brine-cured black; chopped
; olives if desired
2 c 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.

Gourmet July 1994

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