Salade Niçoise With Creamy Tofu Dressing
- 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
- 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.
dressing, water, red wine vinegar, lemon juice, thyme, salt, freshly ground black pepper, silken tofu, anchovy fillets, garlic, salad, red potatoes, green beans, tuna, salt, freshly ground black pepper, cooking spray, red onion, tomatoes, egg, flatleaf, capers, green picholine olives
Taken from www.myrecipes.com/recipe/salade-nioise-with-creamy-tofu-dressing (may not work)