Of my many recent diet-centric dishes, this salade Niçoise not the kindest on the hips because the salad is surprisingly high in calories. Not so much the ingredients that make up the salad (which include 4 oz of fresh tuna and seasonal vegetables from my CSA box) but because the dressing is so delicious (I basically wanted to bathe in it) that it is hard to use just the recommended 1 tablespoon serving which comes to about 157 calories. And, FYI, regular vinaigrette clocks in at about half that.
This dressing is also delicious drizzled in all its pungeant, tangy, emulsified glory over a salad of sliced perfect summer tomatoes, dusted with thinly sliced shallot and a chiffonade of fragrant basil leaves, or dolloped into egg salad rather than the traditional mayonnaise.
This recipe makes about 8 servings of dressing.
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbps distilled white vinegar
1 large clove garlic
8 anchovies in oil, drained
1 tsp capers
1/8 tsp powdered mustard
1/8 tsp powdered fennel seed
Blitz everything together in a blender until the dressing is em rlulsified and the garlic, anchovies and capers are reduced to a paste that incoporates smoothly into the dressing.
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