Salade Niçoise With Yogurt Vinaigrette
from New York Times Cooking
Summer Dinner / Supper Gluten-free
- 12.000 Imported black olives (Wiki) Explore
- 0.250 Cup Extra virgin olive oil (Wiki) Explore
- 5.500 Ounce Light tuna packed in water (Wiki) Explore
- 1.000 clove Garlic (Wiki) Explore
- 1.000 Cucumber (Wiki) Explore
- 1.000 small head Boston lettuce (Wiki) Explore
- 1.000 Red or green pepper (Wiki) Explore
- 1.000 Tablespoon Fresh lemon juice (Wiki) Explore
- 1.000 Teaspoon Dijon mustard (Wiki) Explore
- 2.000 Eggs (Wiki) Explore
- 2.000 Tablespoon Good-quality red or white wine vinegar or sherry vinegar (Wiki) Explore
- 2.000 Tablespoon Fresh herbs (Wiki) Explore
- 0.750 Pound Yukon gold or fingerling potatoes (Wiki) Explore
- 3.000 Tomatoes (Wiki) Explore
- 5.000 Tablespoon Plain low-fat yogurt or extra virgin olive oil (Wiki) Explore
- 6.000 Ounce Green beans (Wiki) Explore
- 6.000 Anchovy fillets (Wiki) Explore
- Salt and pepper (Wiki) Explore