Originally published on Chatelaine, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
Creamy bean salad with soft-boiled egg
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PREP TIME
10 min
TOTAL TIME
20 min
Serves
2
Ingredients
- 2 Eggs
- 250 g green beans , trimmed
- 1 tbsp lemon juice
- 1.5 tsp lemon zest
- 1 garlic clove , minced
- 1/8 tsp salt
- 2 tbsp vegetable oil
- 1 roasted red pepper , diced
- 1/2 113 g goat cheese , crumbled
- 4 cups mixed greens
Instructions
- Bring a large saucepan of water to a boil. Add eggs and boil 4 to 5 min. Remove eggs and plunge into a bowl filled with cold water. Add salt to boiling water in saucepan, then add beans. Cook until tender-crisp, 4 to 6 min. Drain and rinse immediately with cold water. Pat dry.
- Whisk lemon juice with zest, garlic and salt in a large bowl.
- Whisk in oil. Stir in red pepper and goat cheese. Add beans and toss to evenly coat. Divide greens among two plates. Top with green-bean mixture. Peel eggs. Place an egg over each portion and slice open with a knife. Season with pepper.
Nutrition (per serving)
- Calories
- 342,
- Protein
- 16 g,
- Carbohydrates
- 16 g,
- Fat
- 26 g,
- Fibre
- 5 g,
- Sodium
- 662 mg.
FILED UNDER: TPBCEGG0220
