Salade Niçoise with Creamy Tofu Dressing

Salade Niçoise with Creamy Tofu Dressing Recipe
Photo: Oxmoor House
Tofu replaces mayonnaise in the tangy dressing of this main-dish salad. Because only a small amount of tofu is used, this salad is not a significant source of soy protein (less than 1 gram per serving). If you're not an anchovy fan, replace them with a tablespoon of drained capers. The slender French green beans, called haricots verts, are worth seeking out. But if you can't find them, substitute regular green beans or 1 cup blanched edamame.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 276
Caloriesfromfat 29 %
Fat 9 g
Satfat 2 g
Monofat 3.6 g
Polyfat 2.3 g
Protein 30.8 g
Carbohydrate 18.3 g
Fiber 4 g
Cholesterol 78 mg
Iron 3.1 mg
Sodium 781 mg
Calcium 69 mg

Ingredients

Dressing:
1 tablespoon water
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces firm silken tofu
2 canned anchovy fillets
1 garlic clove, chopped
Salad:
12 ounces small red potatoes
12 ounces green beans, trimmed
1 1/2 pounds fresh tuna
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 cup thinly sliced red onion, separated into rings
2 medium tomatoes, each cut into 1/4-inch-thick wedges
1 hard-cooked large egg, cut into 6 wedges
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon capers
24 green picholine olives, pitted and halved

Preparation

To prepare dressing, place first 9 ingredients in a food processor or blender; process 1 minute or until smooth. Cover and chill.

To prepare salad, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain and rinse with cold water. Drain and cut potatoes in half. Set aside.

Cook beans in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Set aside.

Prepare grill or grill pan.

Sprinkle fish with salt and pepper. Place fish on a grill rack or grill pan coated with cooking spray; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Break fish into large chunks. Arrange fish, beans, and onion in the center of a large serving platter; arrange potatoes, tomatoes, and egg around fish mixture. Sprinkle with parsley, capers, and olives. Drizzle with dressing.

Note:

Dana Jacobi,

August 2003
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