3 P.M. Salad

• For a single serving of salad:
• 1 big handful baby kale
• 2 radishes, thinly sliced into rounds and then halved
• 1 egg
• For dressing (makes about 1/2 cup, enough for 4 to 5 servings of salad):
• 1 cup packed torn basil leaves
• 1/4 cup olive oil
• juice of a small lemon
• 1/2 cup cooked white beans (I used navy)
• 2 large cloves garlic, roughly chopped
• salt and fresh ground pepper

1. Make a 6-minute egg! If you have a favorite method, knock it out, and ignore my egg steps below. If not: Stick your egg on the counter to become room temperature while you make the dressing. Also, stick a small bowl or glass of water in the freezer.
2. To make dressing, stick everything together in a food processor or blender and blend until it's smooth and dressing-y. For a thinner situation -- or if you're using a weaker green in the salad -- add a small spoonful of water to the mix.
3. Fill a saucepan 3/4-full with water and bring it just to the start of a boil. Carefully drop your egg or eggs into the water, and wait for 6 minutes. Remove the now very cold bowl of water from the freezer. (Alternatively, you can create an ice bath instead of freezing the water.)
4. At the six-minute mark, when your phone alarm plays the Nicki Minaj verse from "Monster" (just me? cool), remove the egg from the saucepan with a slotted spoon and drop it into the cold maybe ice water. Let cool and then carefully peel the egg.
5. Toss the baby kale and radishes in a bowl with your desired amount of dressing -- I like enough to just barely coat the leaves. Stick into a bowl and top with your egg, cut in half directly on the salad. Finish with a little fresh ground pepper and siiiiingggg about how good that pesto smells.

salad, handful baby kale, radishes, egg, salad, basil, olive oil, lemon, white beans, garlic, salt

Taken from food52.com/recipes/34553-3-p-m-salad (may not work)