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