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(346)
Notes: Read community notes

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

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

346 user ratings

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Private Notes

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Cooking Notes

cjp6 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.

Walter6 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.

Yummy5 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.

bt3@columbia.edu6 years ago

This was fresh and lively and the yoghurt mustard sauce a delicious change from the usual dressing.

Kim6 years ago

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.

Yvonne5 years ago

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.

jlouise6 years ago

Yogurt vinegrette makes the dish

Ana5 years ago

"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.

Helen6 months ago

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.

kellyn1 year ago

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.

Juliet1 year ago

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 bennett1 year ago

Used frozen tuna (cooked of course) instead of canned. Pricier but somewhat special version.

Togue1 year ago

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.

George1 year ago

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.

KAMSF2 years ago

218 Calories Less than an ounce of tuna per serving seemed skimpy so I doubled the amount and was happy I did.

Kirsten2 years ago

Definitely my favorite version of this recipe. I love the addition of the yogurt.

KatieM3 years ago

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 Fisher3 years ago

So you only use 1/4 cup of the dressing or did I miss something?

colleen3 years ago

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.

LeslieJ3 years ago

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 J3 years ago

Forgot to add that I only used half the oil in the dressing and didn't miss it at all.

Anita Burroughs4 years ago

The dressing for this salad is phenomenal, and the low-fat yogurt really cuts down on the amount of fat without sacrificing flavor. This is a keeper.

Caroline4 years ago

We substituted a crab cake for the tuna, chopping it and tossing it in at the very end. Delicious!

Me4 years ago

Loved this recipe, with the addition of fresh grilled tuna, instead of canned. The dressing was super with the yogurt addition. Definitely make this one again!

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