Categories: Salads
Ingredients
- Lentils
- Potatoes
- Green Beans
- Tomatoes
- Dill and/or parsley, basil, etc.
- Eggs
- Goat Cheese
- Garlic Olive Oil Dressing:
- 3/4 cup olive oil
- 2 tablespoons white vinegar
- 2 tablespoons water
- 1 tablespoon coarse sea salt (or 2 teaspoons table salt) and a pinch of black pepper
- 1 teaspoon each dry oregano and dry basil
- 1-2 teaspoons sugar
- 1 large clove garlic
Directions
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Prep Vegetables: Cook your lentils, roast your potatoes, blanch or steam your green beans.
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Dressing: Make the dressing by running everything through a blender until smooth.
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Yummiest Eggs: In a small nonstick skillet over low heat, add a tiny knob of butter. Whisk your eggs really well in a separate bowl, season with salt and pepper, and pour into the pan. Wait for a minute, then using a soft rubber spatula, gently scrape the edges of the skillet, moving the eggs around in the pan. Wait for a few seconds after each turn of the spatula, and then repeat. You should be getting big fluffy curds. When the eggs are almost fully cooked, add a few chunks of goat cheese and a little pinch of herbs and then remove the pan from heat, letting the cheese melt and the eggs finish cooking off-heat. Add the eggs to your bowls and dress with salt, pepper, lemon juice, dressing, whatever you want.