Creamy Bean and Sweet Potato Salad with Soft-Boiled Egg
1
- Prep Time15 mins
- Total Time25 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
A refined take on the beloved creamy green bean salad, this refreshing yet hearty plate will satisfy all your winter-day cravings.
Ingredients
1 large sweet potato, peeled and cut in 1-in. cubes
4 shallots, quartered
1/4 cup + 1 tbsp olive oil, divided
1/2 tsp salt, divided
500 g green beans, trimmed
2 tbsp lemon juice
1 tbsp lemon zest
2 garlic cloves, minced
1/2 cup jarred roasted red peppers, drained and diced
1 113-g log plain goat cheese, crumbled
8 cups baby mixed greens
4 soft-boiled eggs
Instructions
Position rack in centre of oven and preheat to 450F.
Toss sweet potatoes and shallots with 1 tbsp oil and 1/4 tsp salt on a baking sheet. Season with pepper. Roast, stirring halfway through cooking, until golden-brown, 12 to 14 min.
Meanwhile, bring a large saucepan of water to a boil. Add beans. Boil until tender-crisp, 4 to 6 min. Drain and rinse immediately with cold water. Pat dry.
Whisk lemon juice with zest, garlic and remaining 1/4 tsp salt in a large bowl. Whisk in remaining 1/4 cup oil. Stir in red pepper and goat cheese. Add beans and toss to evenly coat.
Divide greens among plates. Top with green-bean mixture and roasted vegetables. Peel eggs. Place an egg over each portion and slice open with a knife. Season with pepper.