Eat Well - Classic Nicoise Salad

A simple and timeless salad you can eat and enjoy all year round. This recipe is courtesy of the Eat Well series that appears in the New York Times.

FOR THE VINAIGRETTE:

• 2tablespoons good-quality red or white wine vinegar or sherry vinegar
• 1tablespoon fresh lemon juice
• 1garlic 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
• 1teaspoon Dijon mustard
• ¼cup extra virgin olive oil
• 5tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)

FOR THE SALAD:

• ¾pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
• 1can light (not albacore) tuna packed in water, drained
• 6ounces green beans, trimmed, and cut in half if long
• 1small red or green pepper, thinly sliced or diced
• 1small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
• 2hard-cooked eggs, preferably free range, peeled and cut in wedges
• 1small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
• 2to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
• 3or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half

OPTIONAL:

• 6to 12 anchovy fillets, rinsed and drained on paper towels
• 12imported black olives

Nutritional information per serving: 219 calories; 11 grams total fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 77 milligrams cholesterol; 18 grams carbohydrates; 4 grams dietary fiber; 177 milligrams sodium; 12 grams protein.

PREPARATION:

• 1Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
  
  
• 2Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
  
  
• 3Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.