Ingredients for Freekeh and Frisée

• 170g (170 g) French green beans, trimmed

• 60ml (60 ml) Champagne vinegar or white wine vinegar

• 1 teaspoon Dijon-style mustard

• 3/4 cucchiaini di sale

• 1/4 cucchiaini di pepe nero macinato fresco

• 90ml 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

• 475ml (360 g) cooked freekeh, cooled

• 2 (130g / 130-g) cans tuna in olive oil, drained

• 4 large eggs, hard-cooked, peeled, and quartered

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.