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American French Girl Salad
Inspired by the deliciously simple, ridiculously satisfying salad of shredded carrots, parsley, lemon, and olive oil I love to snack on in Paris cafes! I decided to add a few more of my favorite sweet, crunchy root veg, smashed chickpeas, and a couple soft-boiled eggs to help fill me up and make the Citrus-Caper Shallot Vinaigrette extra glossy. And then I may have added everything bagel seasoning! This is my kind of health food!
American French Girl Salad
Ingredients:
2 eggs, room temperature preferred for more even cooking
1 cup shredded carrots
1 red beet, scrubbed, thinly sliced or grated
4 radishes, thinly sliced
¼ cup chickpeas, gently smashed (optional, also great with chicken/shrimp/salmon!)
1 tbsp fresh mint, thinly sliced
¼ cup parsley, leaves pulled & tender stems minced
1 tbsp hemp hearts
1 tbsp everything bagel seasoning
Citrus-Caper Shallot Vinaigrette:
1 shallot, minced
Juice of 1-2 lemons, about 1/4 cup
Juice of 1 clementine or about 1/4 cup of orange juice
1 tsp Dijon mustard
½ cup olive oil
1 tbsp capers, plus a splash of caper brine
Sea salt & freshly cracked pepper to taste
Instructions:
•In a small bowl, make your vinaigrette by whisking all ingredients together – or shaking together in an empty capped jam jar – to emulsify. Set aside until ready to use. Can be stored in the refrigerator up to 1 week.
•Make your soft-boiled eggs: Slowly lower your eggs into a small pot of boiling water. Once the water comes back to a rolling boil, time for 6 ½ minutes. Then immediately empty the pot of hot water, pour cold running water into the pot and let the eggs cool a minute or two until they can be handled and peeled. Set aside.
•To a salad bowl, add carrots, beets, and radishes. Cut eggs in half and nestle on top of the vegetables. Add chickpeas, and sprinkle with herbs, hemp hearts, and everything bagel seasoning. Dress with vinaigrette, toss, and enjoy!
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