Bean and Walnut Salad with Fried Eggs

bean egg onion parsley salad tarragon walnut food lover's cleanse 2015 healthy

Sara Dickerman

4, plus leftover beans for lunch Servings

Source

Ingredients

1¼ cups dried flageolet beans, soaked overnight, drained

1 head of garlic, halved crosswise

1 tablespoon fresh thyme leaves

1 small dried chile de árbol

Kosher salt and freshly ground pepper

2 teaspoons Dijon mustard

2 teaspoons white wine vinegar

3 tablespoons olive oil, divided, plus more for drizzling

½ cup chopped toasted walnuts

½ cup Big Batch of Caramelized Onions (click here for recipe)

1 cup fresh parsley leaves, chopped, plus more leaves for serving

¼ cup fresh tarragon, chopped

4 large eggs

Method

Combine beans, garlic, thyme, chile, and 4 cups water in a large saucepan over medium-high heat; season with salt. Bring to a boil, then reduce heat to a simmer and cook until beans are tender, 30–40 minutes. Let cool in liquid; remove garlic. Reserve ½ cup beans for tomorrow’s lunch.

In a large bowl, whisk together mustard, vinegar, and 2 Tbsp. oil; season with salt and pepper. Add remaining beans, walnuts, Caramelized Onions, parsley, and tarragon and toss to combine.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Crack eggs into oil and reduce heat to medium. Cook, undisturbed, until whites are set but yolks are still runny, about 3 minutes; season with salt and pepper.

Serve each portion of bean salad topped with a fried egg, more parsley leaves, a turn of ground pepper, and a drizzle of oil.