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3 P.M. Salad

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3 P.M. Salad 1 Picture

Ingredients

  • FOR SINGLE SERVING:
  • 1 big handful baby kale
  • 2 radishes, thinly sliced into rounds and then halved
  • 1 egg
  • FOR DRESSING (MAKES ABOUT 1/2 CUP, ENOUGH FOR 4 TO 5 SERVINGS OF SALAD)
  • 1 cup packed torn basil leaves
  • 1/4 cup olive oil
  • juice of a small lemon
  • 1/2 cup cooked white beans (I used navy)
  • 2 large cloves garlic, roughly chopped
  • salt and fresh ground pepper

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Make a 6-minute egg! If you have a favorite method, knock it out, and ignore my egg steps below. If not: Stick your egg on the counter to become room temperature while you make the dressing. Also, stick a small bowl or glass of water in the freezer.

To make dressing, stick everything together in a food processor or blender and blend until it's smooth and dressing-y. For a thinner situation -- or if you’re using a weaker green in the salad -- add a small spoonful of water to the mix.

Fill a saucepan 3/4-full with water and bring it just to the start of a boil. Carefully drop your egg or eggs into the water, and wait for 6 minutes. Remove the now very cold bowl of water from the freezer. (Alternatively, you can create an ice bath instead of freezing the water.)

At the six-minute mark, when your phone alarm plays the Nicki Minaj verse from “Monster” (just me? cool), remove the egg from the saucepan with a slotted spoon and drop it into the cold maybe ice water. Let cool and then carefully peel the egg.

Toss the baby kale and radishes in a bowl with your desired amount of dressing -- I like enough to just barely coat the leaves. Stick into a bowl and top with your egg, cut in half directly on the salad. Finish with a little fresh ground pepper and siiiiingggg about how good that pesto smells.

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