This isn’t just a salad—it’s a satisfying, full-flavored meal that balances smoky, creamy, tangy, and sweet elements in each bite. Charred green beans bring depth and texture, while soft goat cheese melts gently into the warmth of the vegetables. A spoonful of tomato paste adds umami richness, and the honeyed center of a soft-boiled egg becomes a luscious, golden dressing all its own. Every element plays its part in this vibrant, rustic dish.
Serves: 2
Prep time: 30 minutes
Cook time: Minimal (most elements are quick and simple)
Total time: 30 minutes
Ingredients
- 400 g fresh green beans, trimmed
- 1 thick slice of stale bread (2–3 days old), torn into chunks
- 2 eggs
- 120 g soft goat cheese, preferably with an edible ash rind, cut into slices
- 40 g tomato paste (about 2 Tbsp)
- 1 Tbsp vinegar (white wine or apple cider)
- 60 ml olive oil (about ¼ cup)
- Salt and freshly ground black pepper, to taste
Instructions
- Blanch the green beans
Bring a pot of well-salted water to a rolling boil. Drop in the green beans and cook for just 3 minutes, until they’re bright green but still firm. Using a slotted spoon, immediately transfer them to a bowl of ice water to stop the cooking and preserve their color and crunch. After a minute or two, drain and pat dry thoroughly with a clean towel. - Char the beans
Heat a dry skillet or frying pan over medium-high heat until hot. Arrange the dried green beans in a single layer and cook for 4–5 minutes per side, letting them develop a bit of char and blistered spots. This adds smoky flavor and enhances their texture. Remove from heat and let them cool slightly. - Make the breadcrumbs
Pulse the stale bread in a food processor or blender until it becomes a coarse breadcrumb. Set aside. If you’d like a toasty crunch, you can briefly toast the crumbs in a dry pan over low heat. - Soft-boil the eggs
Place the eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then cook for 6 minutes to achieve a soft, jammy yolk. Immediately transfer them to a bowl of cold water. Once cool enough to handle, peel the eggs carefully. - Assemble the salad
In a large bowl, toss the charred green beans with olive oil, vinegar, and a generous pinch of salt and pepper. Spread the beans out on a serving platter or plate in a single layer. - Add the toppings
Nestle the slices of goat cheese among the beans. Dot the surface with spoonfuls of tomato paste, then sprinkle the breadcrumb powder generously over the top. - Finish with the eggs
Cut each soft-boiled egg in half directly over the salad, allowing the warm yolk to spill onto the vegetables. Gently arrange the egg halves in the center of the platter. - Serve immediately
The salad is best enjoyed while the eggs are warm and the cheese is just beginning to soften into the beans.
Optional Additions & Tips
- Add sweetness: For an extra layer of flavor, drizzle with a little honey or add roasted cherry tomatoes.
- Make it heartier: Serve with toasted sourdough or a slice of grilled bread rubbed with garlic and olive oil.
- Cheese options: If you can’t find goat cheese with an ash rind, use a soft fresh chèvre, burrata, or even a mild blue cheese for bolder flavor.
- Breadcrumb boost: Add a pinch of garlic powder, chili flakes, or dried thyme to your breadcrumbs before sprinkling.
This dish is a beautiful blend of warm and cool, soft and crisp, fresh and roasted. The honeyed egg yolk creates a rich dressing, the tomato paste adds savory depth, and the goat cheese ties everything together with creamy tang. Perfect as a light meal for two, or as a standout side on a larger spread.