- 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
- 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.