Spring Salad with Hard-Boiled Egg and Pancake
A fresh, light salad of mixed greens, radishes, and a jammy hard-boiled egg, served with a simple green dressing and a warm pancake on the side. Quick to assemble for a satisfying lunch or light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 4 cups mixed greens
- 4 medium radishes
- 2 large eggs
- 1 large pancake
- 3 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- 1
Place the 2 eggs in a small pot, cover with water, and bring to a boil. Once boiling, cook for 7 minutes for a jammy yolk, then transfer to an ice bath to cool.
- 2
While the eggs cook, slice the 4 radishes thinly and set aside. In a small bowl, whisk together the 3 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper to make the dressing.
- 3
In a large bowl, toss the 4 cups mixed greens with the dressing until lightly coated. Divide the greens between two plates and top with the sliced radishes.
- 4
Peel the cooled eggs, cut each in half, and place two halves on each salad. Serve immediately with the pancake on the side, warmed if desired.
Tools you’ll need
- small pot
- large bowl
- small bowl
- whisk
- knife
- cutting board
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