Freekeh and Frisée
A fresh and hearty salad combining nutty freekeh grain with crisp frisée, tender green beans, tuna, and hard-boiled eggs, all dressed in a tangy Champagne vinegar vinaigrette. This Mediterranean-inspired dish offers a perfect balance of proteins, greens, and grains.
Ingredients
- •6 ounces French green beans
- •¼ cup Champagne vinegar
- •1 teaspoon Dijon-style mustard
- •¾ teaspoon salt
- •¼ teaspoon black pepper
- •6 tablespoons olive oil
- •6 whole sun-dried tomatoes
- •6 cups frisée
- •½ cup parsley
- •½ cup olives
- •2 cups freekeh
- •2 cans tuna
- •4 whole eggs
- •hard-cooked
- •peeled
- •and quartered
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
20 min
- 3.
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.
10 min
