Egg-and-Bean Dinner Salad Recipe

Name: Egg-and-Bean Dinner Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces; 3 tablespoons unsalted butter; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh chives; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 heads endive, chopped; 2 heads Bibb lettuce, torn; 1/2 head escarole or frisee, torn; 2 stalks celery, chopped; 1 14 -ounce can cannellini beans, drained and rinsed; Kosher salt and freshly ground pepper

Servings: persons

6 large eggs
1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces
3 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 heads endive, chopped
2 heads Bibb lettuce, torn
1/2 head escarole or frisee, torn
2 stalks celery, chopped
1 14 -ounce can cannellini beans, drained and rinsed
Kosher salt and freshly ground pepper

1
Put the eggs and turnips in a saucepan, cover with water and bring to a boil.
2
Remove from the heat and let stand, covered, 10 minutes.
3
Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes.
4
Peel the eggs and cut into quarters.
5
Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed).
6
Add the tarragon, chives, olive oil and lemon juice and toss.
7
Toss the endive, lettuce, escarole, celery and beans in a large
8
bowl and season with salt and pepper.
9
Add the eggs and turnip mixture and gently toss again.
10
Per serving: Calories 399; Fat 27 g (Saturated 9 g); Cholesterol 345 mg; Sodium 222 mg; Carbohydrate 26 g; Fiber 9 g; Protein 16 g
11
Photograph by Antonis Achilleos

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large eggs, 1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces, 3 tablespoons unsalted butter, 2 tablespoons chopped fresh tarragon, and more.

Yes, Egg-and-Bean Dinner Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg-and-Bean Dinner Salad

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