Freekeh and Frisée

Name: Freekeh and Frisée
Yield: 4 servings
Ingredients: 1 6 ounces (170 g) French green beans, trimmed; 1 1/4 cup (60 ml) Champagne vinegar or white wine vinegar; 1 1 teaspoon Dijon-style mustard; 1 3/4 teaspoon salt; 1 1/4 teaspoon freshly ground black pepper; 1 6 tablespoons olive oil; 1 6 sun-dried tomatoes; 1 6 cups (240 g) pale yellow frisée or curly endive leaves, washed and spun dry; 1 1/2 cup (40 g) fresh flat-leaf parsley leaves; 1 1/2 cup (70 g) niçoise or Kalamata olives, pitted; 1 2 cups (360 g) cooked freekeh, cooled; 1 2 (4.5-ounce / 130-g) cans tuna in olive oil, drained; 1 4 large eggs; 1 hard-cooked; 1 peeled; 1 and quartered

From the kitchen of Carly

Crisp frisée and tender blanched green beans tossed with a sharp Champagne vinegar dressing, sun-dried tomatoes, briny olives, and fresh parsley. Light, elegant, and deeply satisfying with every bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 ounces (170 g) French green beans, trimmed
11/4 cup (60 ml) Champagne vinegar or white wine vinegar
11 teaspoon Dijon-style mustard
13/4 teaspoon salt
11/4 teaspoon freshly ground black pepper
16 tablespoons olive oil
16 sun-dried tomatoes
16 cups (240 g) pale yellow frisée or curly endive leaves, washed and spun dry
11/2 cup (40 g) fresh flat-leaf parsley leaves
11/2 cup (70 g) niçoise or Kalamata olives, pitted
12 cups (360 g) cooked freekeh, cooled
12 (4.5-ounce / 130-g) cans tuna in olive oil, drained
14 large eggs
1hard-cooked
1peeled
1and quartered

Instructions

In a large saucepan of boiling water, blanch the green beans until just tender and bright green, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and set aside in the refrigerator.
In a medium bowl, whisk together the vinegar, mustard, salt, and pepper, then whisk in the oil until emulsified. Cut the sun-dried tomatoes into 1/8-inch-wide (3-mm-wide) strips and add to the dressing; if the tomatoes were not packed in oil, set them aside to soften in the dressing for at least 15 minutes.
Spread the frisée and parsley on a large serving platter. Make piles of the olives, freekeh, tuna, eggs, and beans; with a slotted spoon, transfer the tomatoes from the dressing to a pile in the frisée and drizzle everything with the dressing. Serve immediately.