Niçoise Yogurt-Herb Dressing

Name: Niçoise Yogurt-Herb Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (65 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp (30 ml) Greek Yogurt; 1 tsp EVOO (5 ml) Olive Oil; 1 tsp water (5 ml) Water; 1 tsp Dijon (5 ml) Dijon Mustard; zest + juice of ½ lemon Lemon; pinch golden caster sugar (1 g) Sugar; ½ tsp dried herbes de Provence (2.5 ml) Herbes De; 1 Tbsp basil, finely chopped (15 ml) Basil; 1 Tbsp flat-leaf parsley, finely chopped (15 ml) Parsley

Independent adaptation of a publicly published Tom Kerridge recipe. Not affiliated with, sponsored by, or endorsed by Tom Kerridge.

DRESSING · TUNA NIÇOISE & GREEN SALADS

In the published recipe, this is the dressing for tuna Niçoise.

Kerridge's yogurt-herb dressing for tuna Niçoise.

On the jar

NIOISE

Method: shake
Yield: about ¼ cup
Ingredients: 9
Jar batch: 5.65× recipe

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Ratio

GREEK YOGURT 30 mlOLIVE OIL 5 mlWATER 5 mlDIJON 5 ml

Ingredients

Greek Yogurt2 Tbsp (30 ml)
Olive Oil1 tsp EVOO (5 ml)
Water1 tsp water (5 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Lemonzest + juice of ½ lemon
Sugarpinch golden caster sugar (1 g)
Herbes De½ tsp dried herbes de Provence (2.5 ml)
Basil1 Tbsp basil, finely chopped (15 ml)
Parsley1 Tbsp flat-leaf parsley, finely chopped (15 ml)

Method

Pour to the lines in order (bottom → top): GREEK YOGURT, OLIVE OIL, WATER, DIJON.
Add by count: 3 LEMONS, ¼ BUNCH BASIL, ½ BUNCH PARSLEY.
Season to finish: SUGAR (about 1½ tsp), HERBES DE (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 2 stars

Niçoise Yogurt-Herb Dressing★ STARRED KITCHENOn the jar: NIOISE
Mustard Seed Dressing★ STARRED KITCHENOn the jar: MUSTARD SEED
Lime Honey Chilli Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Originally published as Niçoise Yogurt–Herb Dressing.

Adapted from a Tom Kerridge recipe (Tom Kerridge / tomkerridge.com (Tuna Niçoise)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 5.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Tom Kerridge / tomkerridge.com (Tuna Niçoise) (published as “Niçoise Yogurt–Herb Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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