Salad Niçoise with Dijon Caper Dressing

1 lb small red potatoes, cleaned

1/2 lb green beans, fresh, ends trimmed

1 package firm or extra-firm tofu (see note)

2 tbsp lemon juice

1 tbsp tamari

1/2 tsp black pepper

1 tsp Italian dried herbs

1 cup of cherry or grape tomatoes

1/4 red onion, in thin slices

1 head of Boston lettuce or favorite salad greens, cleaned and chopped

Dressing:

2 tbsp capers + splash of the caper liquid

1 tbsp dijon style mustard (coarse ground is my favorite)

2 tbsp lemon juice

2 tbsp extra virgin olive oil

2 tbsp water

1 clove garlic

pinch of black pepper

1. Drain tofu and wrap in a no lint towel or paper towels.  Press between two plates with a can on top for at least 10 minutes.

2. Once pressed, cut the tofu into 1 inch cubes. 

3.  In a bowl or shallow dish mix together the lemon juice, tamari, black pepper and dried herbs.  Toss the tofu to cover with marinade and let sit for 20 minutes.  Stirring occasionally.

4. Bring a medium to large pot of water to a boil and add potatoes.  Cook for about 20 minutes, until they can easily be pierced with a fork.  Remove potatoes from water.  Once cooled, cube the potatoes.

5. Bring the water back to a boil and add the green beans.  Cook for two minutes and drain.  Quickly add the beans to a bowl with ice and water to stop the cooking process.  After the beans have cooled strain and set aside.

6. Bake the tofu on a parchment paper lined cookie sheet at 375° for about 20 to 25 minutes, or until brown on the edges.

6. In a small blender add all of the dressing ingredients and blend.

7. Assemble the salad: layer the lettuce on the bottom of the platter or bowl, in sections arrange the potatoes, green beans, tomatoes, red onion and tofu and serve with the Dijon caper dressing.

*Note: If tofu is not your thing, you can replace it with chickpeas.  Rinse and strain chickpeas then toss with half of the marinade.  Bake for about 15 minutes or until crispy. 

*For a soy free version make the recipe above but replace the tofu with chickpeas (as suggested above) and omit the tamari.  Easy as that!

Serves 4  |  crystalvaughn.com