Blog, Recipe

My Niçoise-like salad


Did I mention before…I love to make (invent) salads? For me it is the ultimate “throw together whatever you have left in the fridge” kind of dish. Quick, easy and tasteful.

This time I had some endive, cooked sweet potato, some left over green beans and some eggs…and immediately my mind went to France…thinking of the lovely “Salade Niçoise” I ate during a summer holiday. Years ago…already, but thoughts of food always stick in my mind 🙂

– endive, lettuce or other mixed green (and red) leaves, whatever you have available
– chives (if you like it)
– 4 eggs
– 1 big tomato (or 2 if you have small tomatoes)
– some leftover cooked sweet potato (or regular potato)
– 1 can of tuna
– some black olives (if you like them)
– olive oil
– balsamic vinegar
– salt and pepper

Wash the green leaves (endive, lettuce, …whatever you have) and finely chop them, place them on a nice serving dish.

Wash the chives, and in my case also the purslane and chard, chop them up and sprinkle on top of the green leaves

Cut the tomato(s) in wedges and put on the “salad to be” on the serving dish.


It already starts to look like a salad… now add the sweet potato and the green beans… and then add the tuna…

Boil the eggs for 8 minutes, after that discard the cooking water and thoroughly wash the eggs with very cold water. Let the eggs cool down in cold water. As you can see I boiled a lot more eggs than needed for this recipe…that is because we love the egg-salad so much! 🙂IMG_0409

Remove the egg-shell and cut every egg into four parts. Slice some black olives and add the sliced olives and egg-wedges to the salad…almost done… The finishing touch is a nice dressing. For making a salad dressing I always use an empty jar with a lid (marmelade jar or something alike). Pour three tablespoons of olive oil, together with one tablespoon of balsamic vinegar into the jar, add pepper and salt to taste, put the lid on and shake, shake, shake!

I usually dress the salad on the plate, but you can also pour the dressing over the salad when it is on the serving dish.

Tadaa! You’re ready, enjoy your meal!





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