Salade Niçoise With Creamy Tofu Dressing

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This salad isn't a significant source of soy protein. If you're not an anchovy fan, replace them with a tablespoon of drained capers.

Ingredients

• 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 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

Directions

1. To prepare dressing, place first 9 ingredients in a food processor or blender; process 1 minute or until smooth.
2. Cover and chill.
3. To prepare salad, place potatoes in a saucepan; cover with water.
4. Bring to a boil.
5. Reduce heat; simmer 10 minutes or until tender.
6. Drain and rinse with cold water.
7. Drain and cut potatoes in half.
8. Set aside.
9. Cook beans in boiling water 3 minutes or until crisp-tender.
10. Drain and rinse with cold water; drain.
11. Set aside.
12. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper.
13. 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.
14. Break fish into large chunks.
15. Arrange fish, beans, and onion in center of a large serving platter; arrange potatoes, tomatoes, and egg around fish mixture.
16. Sprinkle with parsley, capers, and olives.
17. Drizzle with dressing.

Yield: 6 servings