Salade Niçoise With Yogurt Vinaigrette Recipe (2024)

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.

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.

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.

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

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.

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.

Yogurt vinegrette makes the dish

"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.

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.

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.

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.

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

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.

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.

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

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

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!

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

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.

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.

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.

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

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!