Salade Niçoise With Yogurt Vinaigrette

Name: Salade Niçoise With Yogurt Vinaigrette
Total time: 45 min
Yield: 6 servings
Cuisine: french
Ingredients: 2 tablespoons good-quality red or white wine vinegar or sherry vinegar; 1 tablespoon fresh lemon juice; 1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle; Salt and freshly ground pepper to taste; 1 teaspoon Dijon mustard; 1/4 cup extra virgin olive oil; 5 tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil); 3/4 pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice; 1 5 1/2-ounce can light (not albacore) tuna packed in water, drained; 6 ounces green beans, trimmed, and cut in half if long; 1 small red or green pepper, thinly sliced or diced; 1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons; 2 hard-cooked eggs, preferably free range, peeled and cut in wedges; 1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried; 2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram; 3 or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half; 6 to 12 anchovy fillets, rinsed and drained on paper towels; 12 imported black olives

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 5(389)
Comments: Read comments

The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day. I’m making the anchovies optional in this recipe, but they are always included in the authentic salade niçoise.

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Ingredients

Yield:6 servings

For the Vinaigrette

2tablespoons good-quality red or white wine vinegar or sherry vinegar
1tablespoon fresh lemon juice
1garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
Salt and freshly ground pepper to taste
1teaspoon Dijon mustard
¼cup extra virgin olive oil
5tablespoons plain low-fat yogurt (you can omit this and use a total of ½ cup extra virgin olive oil)

For the Salad

¾pound medium Yukon gold or fingerling potatoes, cut in ¾-inch dice
15½-ounce can light (not albacore) tuna packed in water, drained
6ounces green beans, trimmed, and cut in half if long
1small red or green pepper, thinly sliced or diced
1small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
2hard-cooked eggs, preferably free range, peeled and cut in wedges
1small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
3 or 4tomatoes, cut in wedges, or ½ pint cherry tomatoes, cut in half

Optional

6 to 12anchovy fillets, rinsed and drained on paper towels
12imported black olives

Ingredient Substitution Guide

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Preparation

Step 1
Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
Step 2
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with ¼ cup of the dressing while the potatoes are hot.
Step 3
Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

Tip

Advance preparation: The dressing and all of the vegetables can be prepared several hours before the salad is assembled. The potatoes can be cooked and tossed with the dressing and tuna several hours ahead as well.

Ratings

5 out of 5

389 user ratings

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Comments

cjp7 years ago

1 anchovy mashed,1T capers cut up,1t Dijon,2Twhite wine vinegar,1T lemon juice,1/4c evoo,5T plain yogurt (may need to double depending on size of salad). Used romaine hearts cut up,boiled green beans,Yukon potatoes cubed,cuc,kalamata,grape tomatoes,red pepper,minced scallions green only(add to potato cubes),minced parsley as garnish. Dress potatoes while hot. Coat green beans and lettuce with dressing too.

Walter7 years ago

A nice salad but not very niçois - but who cares? There are so many recipes in circulation. Yet, ask yourself: would Niçois residents have access to Yukon gold potatoes, Boston lettuce or Persian cucumbers? On the other hand. mixed baby salad greens (excluding radicchio) are originally from Nice, and called mesclun there. A final point: the Duchy of Nice was never part of Provence, and now forms the Côte d'Azur.

Yummy7 years ago

The eggs should be PASTURE RAISED and local if you can get them. Free range is a myth. The birds are still crammed into warehouses and don't see a blade of grass their entire, sad, painful lives. Don't be fooled.

Lucy3 months ago

12 olives is not enough olives. Do not deprive yourself of great things.

Rachel11 months ago

This was excellent and most appreciated for dinner in this heat, with a chilled rosé. Splurged for a jar of Ortiz anchovies and rinsed as directed - well worth it, also jarred Italian tuna in oil which worked well. Used romaine hearts, cherry tomatoes, capers, boiled eggs with slightly gooey yolks. We even had Nyons olives we brought home from France last month! The yogurt vinaigrette was delicious (used whole milk yogurt). Will definitely make again.

sabine1 year ago

Excellent dressing! I added a little bit of maple syrup to bring it together. I just combined a mix of hearty leaves including some with bitter notes and crunchy veggies topped with boiled eggs and found it very satisfying. Dressing is only enough for a good two portions if served as a main.

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