Salade Niçoise With Yogurt Vinaigrette
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 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)
- 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
- 6 to 12anchovy fillets, rinsed and drained on paper towels
- 12imported black olives
For the Vinaigrette
For the Salad
Optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
220 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
cjp
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.
Walter
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.
Yummy
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.
bt3@columbia.edu
This was fresh and lively and the yoghurt mustard sauce a delicious change from the usual dressing.
Kim
A really delicious salad Nicoise! Less than an ounce of tuna per serving seemed skimpy so I doubled the amount and was happy I did.
Yvonne
Europe has gold potatoes ,butter lettuce and cucumbers that you guys called them Persian here,nobody call them Persian there. Why Boston lettuce? Butter lettuce can be found in Paris, Budapest, Bucharest, Istanbul...you name it! It's the same butter lettuce as Boston lettuce. Same with the "Italian dressing " in US: The vinaigrette dressing is not solely an Italian invention.
jlouise
Yogurt vinegrette makes the dish
Ana
"would Niçois residents have access to Yukon gold potatoes, Boston lettuce or Persian cucumbers?" In answer to your question, they would have something very similar. For example, European potatoes very closely resemble the Yukon Gold hybrid. Persian cucumbers are closely related to the cucumbers grown in Europe. Martha Rose Shulman is specifying which USA hybrids are similar to what can be found in Europe.
Rachel
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.
sabine
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.
Ruth
Made this with some anchovies smashed into the salad dressing per other suggestion. Used canned yellow fin tuna in oil which tasted great. Added more than suggested cuz I served it as an entree for brunch. Got an awesome baguette from a local bakery and, boom, a beautiful brunch! Like someone else said, the dressing makes the salad (and serving it outside with the lilac in full bloom).
Helen
I originally only rated this 3 because the amount of vinaigrette was far more than needed but also lumpy because of high fat yogurt used. What I didn’t realize that this salad was very satisfying and my vegetable averse husband did not snack after dinner! This i credit to the anchovies specifically. I would make them mandatory in this case. Will be making again for sure.
kellyn
I agree that the yoghurt dressing is a key component. I used full-fat goat yoghurt, which worked very well. Also loved having a warmish salad, as I’m writing this in January. And I want to note that I ended up using albacore tuna because I was unexpectedly out of the good light tuna, and it turned out just fine.
Juliet
Here's my timesaving, one-pot trick for cooking the eggs, potatoes and green beans: Put eggs and small, whole potatoes (with peel on) into pot, cover with cold water, bring to boil. After 5-6 minutes, remove the eggs (and cool them). Continue to cook the potatoes 3-4 more minutes. Add the green beans (this will make the water stop boiling temporarily), cook until beans and potatoes are done (maybe another 5 mins.) When potatoes are cool, peel them.
sara bennett
Used frozen tuna (cooked of course) instead of canned. Pricier but somewhat special version.
Togue
Excellent dressing. I added a little honey and anchovy paste. I love how the yogurt keeps it emulsified. I'm not a fan of oily dressings - this was wonderful.
George
LOVE this recipe! Served it as a composed salad so everyone could choose their preferred quantity of each ingredient. The dressing was delicious, but only enough for four of us. If you choose to make more, it would be a great leftover.
KAMSF
218 Calories Less than an ounce of tuna per serving seemed skimpy so I doubled the amount and was happy I did.
Kirsten
Definitely my favorite version of this recipe. I love the addition of the yogurt.
KatieM
This was so delicious and came together quickly. I never would have thought of adding yogurt to a vinegarette but will do so in the future -- it created a creamy and flavorful dressing (I used full fat yogurt which added to the creaminess). I will definitely make this again!
Michele Fisher
So you only use 1/4 cup of the dressing or did I miss something?
colleen
I made this as listed except I flash-sautéed the green beans rather than boiled. More flavorful! Plus I added chopped anchovies to the dressing.
LeslieJ
Hybridized this with Martha's tuna and white bean salad, using cjp's dressing modifications. Combined two pouches tuna, 1 can cannelini, and some minced shallots for the tuna salad, then lightly tossed with the dressing. Also lightly dressed the green beans. No potatoes. All farm-fresh veggies, topped with anchovies, kalamata olives, and a jammy egg. Wonderful summer dinner, will definitely repeat.
Leslie J
Forgot to add that I only used half the oil in the dressing and didn't miss it at all.
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