3 p.m. salad
Whip up a delectable 3 p.m. salad bursting with fresh ingredients and vibrant flavors. Perfect for a mid-afternoon culinary delight!
Ingredients:
- 1 big handful baby kale
- 2 radishes, thinly sliced into rounds and then halved
- 1 egg
- 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
Instructions:
- Prepare a 6-minute egg! If you prefer a different method, go ahead with it and skip the following steps for cooking the egg. Otherwise, let the egg sit on the counter until it reaches room temperature while you prepare the dressing. Place a small bowl or glass of water in the freezer as well.To prepare the dressing, combine all the ingredients in a food processor or blender and blend until the mixture is smooth and dressing-like. If you prefer a thinner dressing, especially if your salad greens are delicate, you can add a small amount of water to the mixture.Fill a saucepan with water about 3/4 full and bring it to just below boiling point. Gently lower the egg or eggs into the water and let them cook for 6 minutes. Take out the chilled bowl of water from the freezer. (Alternatively, you can prepare an ice bath instead of using frozen water.)When your timer reaches six minutes, and your phone alarm chimes with the Nicki Minaj verse from Monster (anyone else? no? just me?), use a slotted spoon to remove the egg from the saucepan and transfer it to the cold water or ice bath. Allow the egg to cool before carefully peeling it.Combine the baby kale and radishes in a bowl with the desired amount of dressing - I prefer enough dressing to lightly coat the greens. Transfer to a serving bowl and place the egg on top, cutting it in half over the salad. Sprinkle with freshly ground pepper and savor the aroma of the delicious pesto dressing.
Summary:
- Calories: 708 kcal
- Fat: 59 g
- Protein: 16 g
- Carbs: 34 g
- Potassium: 706 mg
- Magnesium: 92 mg