New nicoise with lemon dressing
12 grape tomatoes, quartered
1/2 teaspoon salt
2 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
Freshly ground pepper
7 tablespoons extra-virgin olive oil
3/4 pound sugar snap peas
1/2 cup orzo
1 bag (12 ounces) baby lettuces
20 Nicoise olives
1 package (8 ounces) albacore tuna, drained, flaked
1 cucumber, halved, sliced
6 leaves fresh basil, cut in fine shreds
Makes 4 servings.
Heat a large saucepan of water to a boil over high heat. Meanwhile, place tomatoes on a plate; sprinkle with 1/4 teaspoon of the salt. Set aside. Whisk garlic, lemon juice and remaining 1/4 teaspoon of the salt together in a small bowl. Slowly whisk in 6 tablespoons of the olive oil until smooth. Set aside.
Add sugar snap peas to the boiling water; return to a boil. Cook until crisp-tender, about 4 minutes. Transfer to a bowl with a slotted spoon. Set aside.
Reheat the water to a boil; add orzo. Cook until just tender, about 7 minutes. Drain; rinse under cold running water until cooled. Drain. Toss with remaining 1 tablespoon of the olive oil in a medium bowl.
Divide lettuce among 4 large plates. Arrange the tuna in the center; add tomatoes, sugar snap peas, orzo, olives, tuna and cucumber around the edges of the lettuce. Drizzle each serving with some of the dressing. Sprinkle each with basil.
Nutrition information per serving: 452 calories, 55 percent of calories from fat, 28 g fat, 4 g saturated fat, 24 mg cholesterol, 31 g carbohydrates, 20 g protein, 892 mg sodium, 5 g fiber.