Salade Niçoise with Yogurt Vinaigrette

cooking.nytimes.com

lizzieliz

subheading: FOR THE VINAIGRETTE:

2 tablespoons good-quality red or white wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

¼ cup extra virgin olive oil

5 tablespoons plain low-fat yogurt (you can omit this and use a total of ½ cup extra virgin olive oil)

subheading: FOR THE SALAD:

¾ pound medium Yukon gold or fingerling potatoes, cut in ¾-inch dice

1 5 ½-ounce can light (not albacore) tuna packed in water, drained

6 ounces green beans, trimmed, and cut in half if long

1 small red or green pepper, thinly sliced or diced

1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons

2 hard-cooked eggs, preferably free range, peeled and cut in wedges

1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried

2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram

3 or 4 tomatoes, cut in wedges, or ½ pint cherry tomatoes, cut in half

subheading: OPTIONAL:

6 to 12 anchovy fillets, rinsed and drained on paper towels

12 imported black olives

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