Niçoise salad is one of my go-tos. It’s quick, tasty and – apologies to the French – can easily be adapted to what’s in season. I may be stretching it a bit I know, but I feel as long as there’s some olives, eggs, greens, potatoes and a sour, oily dressing, it feels niçoisey enough for me.
I’ve made this version with the wintry season in mind, replacing much of the raw stuff – cucumber, tomatoes, lettuce – with steamed greens. My main goal, though, was to make it as gut-friendly as possible, which is why it contains:
Potatoes, which contain resistant starch. When cooked and cooled, they stimulate the production of good gut bacteria.
Sprouts, since they’re packed with digestive enzymes and are easily assimilated.
Sauerkraut, for a dose of probiotics.
Onion, a good source of prebiotics.
Apple cider vinegar, which helps improve digestion by increasing stomach acid.
As well of plenty of other good, healthy stuff.