Salade Niçoise with Creamy Tofu Dressing

Salade Niçoise with Creamy Tofu Dressing
Photo by Oxmoor House

Ingredients

  • ¼ teaspoon salt
  • 1 cup thinly sliced red onion, separated into rings
  • Cooking spray
  • 24 green picholine olives, pitted and halved
  • 1 garlic clove, chopped
  • 2 canned anchovy fillets
  • ¼ teaspoon freshly ground black pepper
  • + 16 more ingredients
    • 2 medium tomatoes, each cut into 1/4-inch-thick wedges
    • 4 ounces firm silken tofu
    • 1 tablespoon fresh lemon juice
    • 12 ounces green beans, trimmed
    • 1 tablespoon red wine vinegar
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon chopped fresh thyme
    • Salad:
    • 12 ounces small red potatoes
    • 1 hard-cooked large egg, cut into 6 wedges
    • 1 ½ pounds fresh tuna
    • 1 tablespoon capers
    • 1 tablespoon water
    • Dressing:
    • 2 tablespoons chopped fresh flat-leaf parsley

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. Dra...

View full recipe at My Recipes

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