Mixed Green Salad with Fried Green Beans and Hard-Boiled Eggs

Step 1

Place the 4 eggs in a small pot, cover with water, bring to a boil, then turn off heat and let sit 9 minutes. Drain and cool under cold water, then peel and halve.

Step 2

Trim the 8 oz green beans and pat dry. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.

Step 3

Add the green beans in a single layer and fry, turning occasionally, until blistered and tender, about 6-8 minutes. Season with salt and pepper.

Step 4

In a small bowl, whisk the remaining 1 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, and a pinch of salt and pepper until combined.

Step 5

In a large bowl, toss the 6 cups mixed greens and 4 thinly sliced radishes with the dressing until lightly coated.

Step 6

Divide the greens among plates, top with the fried green beans and halved eggs. Serve immediately.

Step 7

Optional: add a spoonful of tapenade or a few anchovy fillets for extra flavor.