Salade Nicoise With Yogurt Vinaigrette Recipe

Name: Salade Nicoise With Yogurt Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, pureed 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

Servings: persons

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, pureed 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

1
Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard.
2
Whisk in the olive oil and yogurt.
3
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender.
4
Transfer to a large salad bowl and season with salt and pepper.
5
Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
6
Bring a pot of water to a boil, and fill a bowl with ice water.
7
When the water comes to a boil, add a generous amount of salt and add the green beans.
8
Cook 4 to 5 minutes, until just tender.
9
Transfer to the ice water, then drain.
10
Dry on paper towels.
11
Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs.
12
Garnish with the tomatoes, anchovies and olives, and serve.

404

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, pureed with a garlic press or in a mortar and pestle, Salt and freshly ground pepper to taste, and more.

Yes, Salade Nicoise With Yogurt Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salade Nicoise With Yogurt Vinaigrette

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