I hate naming salads. You just name them the things that are in them, which is so boring. By that rule, this is a baby kale salad with radish, egg, and pesto. But I’m gonna call it 3 P.M. Salad, because that’s when I made it, and it was a perfect non-mealtime eating situation. —Kendra Vaculin
- Makes however much you want! Adjust accordingly. But enough dressing for 4 to 5
- For a single serving of salad:
big handful baby kale
radishes, thinly sliced into rounds and then halved
- For dressing (makes about 1/2 cup, enough for 4 to 5 servings of salad):
packed torn basil leaves
juice of a small lemon
cooked white beans (I used navy)
large cloves garlic, roughly chopped
salt and fresh ground pepper
- 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.