Salade Niçoise With Yogurt Vinaigrette
cooking.nytimes.com
cooking.nytimes.com
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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
  • ¼ 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)
  • ¾ 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

Instructions

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