Country Style Salade Niçoise

Whenever I’m asked if I would like a salad, the first thoughts that cross my mind are: light, a starter or a healthy option because I’m trying to watch what I’m eating.  I’m usually left hungry for something more unless I order the French’s version of a salad; the Salade Niçoise.  In France, the salad varies from region to region on which type of lettuce can be used, the ingredients or even if cooked vegetables are permitted.  However, there is one thing everyone can agree on.  It is 100% filling.  Whenever I have a Salade Niçoise, I leave the table completely satisfied without a guilty conscience that ate something bad for me.

At most restaurants, you will find that their Salade Niçoises are served with seared Tuna, sauteed green beans and other fancy ingredients to make this delicious creation their own.  At home, most people do not have the time to put that effort in a salad or would even want to.  So, I’ve created my country style version of a Salade Niçoise that is served as the main dish rather than a side.  Trust me, you won’t want to eat anything else.  It’s a great and simple way to feed hungry people in a healthy, fast and fun manner.

Serves: 2-3 people


1 Head of lettuce (butter lettuce, red butter lettuce or my favorite arugula)

3 Eggs

12 Fingerling potatoes

2 Avocados

1 Can of tuna

3 Large tomatoes

1 Loaf of good french bread (baguette) to clean your plate of any left over dressing

Other options:

2 or 3 Large Red Beets

Handful of Radishes

Anything that intrigues in your fridge


Salad Dressing: (I never measure and base it off taste.  I also like it strong)

3 part Olive Oil

2 part Red Vinegar (If you’ve run out, apple cider vinegar or balsamic can be substituted)

1.5 part Dijon Mustard

Salt and Pepper to taste

What you need:  Organic eggs, canned tuna, fingerly potato, tomatoes (not pictured because I didn’t have any in my fridge)


Here I forgot to take a picture of my red leaf butter lettuce, avocados and beets before I started preparing my dish. (I also had already thrown in my can of tuna)
Boil together potatoes and eggs.  it just makes it easier. By the time the eggs are done, the potatoes will be perfect.  I use this egg timer that I bought at William Sonoma (Egg Perfect Timer) to ensure perfectly cooked eggs.  If you don’t have one, it takes roughly 13 minutes.
Boil! When done, let them cool off in a pot of cold water until ready to handle (5-8 minutes)
Throw everything in. It doesn’t have to be pretty because it’s going to taste great!

I ran out of red vinegar so I used apple cider vinegar.  I also use my old Grey Poupon jar as my salad dressing container.(Best Olive Oil: Mas de la Fourbien)
Now serve on a plate and enjoy.

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