Waxing Poetic Salad | Wax Beans, Eggs, Potatoes, and Basil Vinaigrette

Equipment

• 1 cutting board
• 1 chef’s knife
• 2 small saucepans
• Bowl of ice

Ingredients

Salad

• 2 cups of lacinato kale
• 10 wax beans, about 1/2 cup
• 2 fingerling potatoes
• 1 hard boiled egg (instructions below)
• 1/4 cup pickled onion
• 2 tbs sliced almonds
• 2 tbs thick sliced parmesan

Salad Dressing

• 1 tbs fresh basil, roughly chopped
• 1 small garlic clove, minced
• 3 tbs olive oil
• 1 tbs champagne vinegar
• 1/2 tbs dijon mustard
• 1.5 tsp honey
• 1 tsp lemon
• salt

Instructions

1. Add eggs to a saucepan, cover with water, and bring to a rapid boil. After 1 minute, remove from heat, cover with the lid, and let sit for 7 minutes. Once the time is up, transfer the eggs to a bowl of ice water. When cooled, peel and slice the eggs.
2. Wash the potatoes. Fill another saucepan with water, add 1 tablespoon of salt, and bring to a boil. Once boiling, reduce heat to medium, add the potatoes, and simmer for about 10 minutes, or until tender. Cooking time will vary depending on the size of your potatoes, so check frequently.
3. Add the wax beans to the same pot and cook for another 2–3 minutes, until just barely cooked but still crisp.
4. Drain the potatoes and wax beans in a colander. Slice the potatoes into thin discs and cut the wax beans into bite-sized pieces.
5. Make the vinaigrette by combining roughly chopped basil, a minced garlic clove, olive oil, champagne vinegar, Dijon mustard, honey, and lemon juice in a small bowl. Whisk until well combined, then salt to taste.
6. Wash the kale, roll and chop into bite-sized pieces, and place in a large bowl.
7. Top the kale with the sliced eggs, potatoes, wax beans, sliced almonds, pickled onions, Parmesan, and basil vinaigrette.
8. Enjoy!