Freekeh and Frisée

Name: Freekeh and Frisée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 240 grams cups pale yellow frisée or curly endive leaves, washed and spun dry; 4 larges eggs, hard-cooked, peeled, and quartered; 40 grams 1/2 cup fresh flat-leaf parsley leaves; 170 grams ounces French green beans, trimmed; 70 grams 1/2 cup niçoise or Kalamata olives, pitted; 1 teaspoon Dijon-style mustard; 6 Tbsps olive oil; 1 teaspoons salt; 6 sun-dried tomatoes; 255 grams 130-g) cans tuna in olive oil, drained; 60 milliliters 1/4 cup Champagne vinegar or white wine vinegar

Need a gluten free, dairy free, and pescatarian main course? Freekeh and Frisée could be a super recipe to try. This recipe serves 4. One portion of this dish contains around 30g of protein, 34g of fat, and a total of 483 calories. A mixture of wine vinegar, tunan in olive oil, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a large saucepan of boiling water, blanch the green beans until just tender and bright green, about 2 minutes.

Ingredients you will need

Green Beans

Water

Equipment you will use

Sauce Pan

Drain andtransfer to a bowl of ice water to cool, then drain and set aside in the refrigerator.

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Water

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Bowl

In a medium bowl, whisk together the vinegar, mustard, salt, and pepper, then whisk in the oil until emulsified.

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Mustard

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

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 atleast 15 minutes.

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Sun Dried Tomatoes

Tomato

Cooking Oil

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.

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Tomato

Freekeh

Parsley

Olives

Spread

Beans

Egg

Tuna

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Slotted Spoon

Serve immediately.

To hard-cook and peel eggs, put them in a small saucepan with just enough water to cover them.

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Water

Egg

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Sauce Pan

Place over high heat, cover the pan, and bring to a boil. Immediately remove from the heat and let stand, covered, for 8 minutes (for a creamy yolk) or 10 minutes (for a firm yolk).

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Egg Yolk

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Frying Pan

Drain, cover with cold water, and let stand until cool enough to handle. Tap the shell all over with the back of the spoon, then peel off the shell starting at the wider end. Dip back into the cool water to rinse them off, then use the eggs as desired.

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Water

Egg

Dip

Reprinted with permission from Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff. Copyright © 2012 Liana Krissoff; photographs copyright © 2012 Rinne Allen. Published in 2012 by Stewart, Tabori & Chang, an imprint of ABRAMS.

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Grains