Serves 5
25 min
3 P.M. Salad
Recipe GLPRa515ffdf37fec8
A fresh, vibrant salad featuring tender baby kale and crisp radish rounds topped with a soft-cooked egg, all dressed with a bright basil and white bean vinaigrette. This light lunch combines protein-rich eggs and beans with nutrient-dense greens for a satisfying midday meal.
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Ingredients
5 big handfuls baby kale
10 radishes, thinly sliced and halved
5 eggs
1 cup fresh basil leaves, packed
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
½ cup cooked white beans (such as navy beans)
2 large garlic cloves, roughly chopped
salt, to taste
fresh ground black pepper, to taste
Directions
Make the dressing by combining the fresh basil leaves, olive oil, lemon juice, white beans, and chopped garlic in a food processor or blender. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside. (This makes enough dressing for all 5 servings.)
Bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 6 to 7 minutes for soft-cooked eggs with jammy yolks. Remove with a slotted spoon and place in a bowl of ice water to stop the cooking.
While the eggs cool, prepare the kale by dividing it evenly among 5 serving bowls or plates.
Distribute the sliced and halved radishes evenly over the kale in each bowl.
Peel the cooled eggs and place one on top of each salad.
Drizzle each salad with the basil-bean dressing, dividing it evenly among the 5 bowls. Adjust seasoning with additional salt and pepper if desired. Serve immediately.
