Creamy bean salad with soft-boiled egg.Photo, Jodi Pudge.
1 1/2 tsp
roasted red pepper
1/2 113-g log
Bring a large saucepan of water to a boil. Add eggs and boil 4 to 5 min. Remove eggs and plunge into a bowl filled with cold water. Add salt to boiling water in saucepan, then add beans. Cook until tender-crisp, 4 to 6 min. Drain and rinse immediately with cold water. Pat dry.
Whisk lemon juice with zest, garlic and salt in a large bowl. Whisk in oil. Stir in red pepper and goat cheese. Add beans and toss to evenly coat. Divide greens among two plates. Top with green-bean mixture. Peel eggs. Place an egg over each portion and slice open with a knife. Season with pepper.