Unlikely Combination for a Salad Meal?

Here’s a salad with plenty of protein and taste. So clip the hair of that chive plant, get some turnips, and go to town.

Egg-and-Bean Dinner Salad

Serves 4 as main dish, 6 as a side

  • 6 eggs
  • 4 turnips in 1″ pieces or similar volume of baby turnips
  • 3 TBSP butter
  • 2 TBSP fresh tarragon, chopped
  • 2 TBSP chives chopped
  • 3 TBSP olive oil
  • 2 TBSP lemon juice
  • large bowl of mixed salad greens in bite-sized pieces
  • 2 stalks celery, chopped
  • 1 14-oz can cannellini beans, drained and rinsed
  • Salt and pepper

Cover eggs and turnips with water and bring to a boil.

Remove from the heat, cover, and let stand 10 minutes.

Remove the eggs; peel and quarter.

Keep turnips in hot water until tender, about 2 – 3 minutes more; drain.

Return turnips to the warm pan and toss with the butter.

Toss with tarragon, chives, olive oil, and lemon juice.

Season greens, celery, and beans with salt and pepper.

Add the eggs and turnip mixture and gently toss.

If you just can’t leave well enough alone, add shrimp, marinated tofu squares, or leftover last night’s meat.