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.


6 servings

Recipe from

Cooking Light

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


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
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


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.

Dana Jacobi,

Cooking Light

August 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note