3 P.M. Salad

By Kendra Vaculin
March 19, 2015
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Author Notes: 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:

  • 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
  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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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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