Even carnivores will love this French-inspired vegetarian dish.
“This salad is a great way to use up any leftover roasted vegetables or sautéed green beans from the holiday,” says Denver-based recipe developer Julia Heffelfinger. “Use what you have and then brighten it up with briny capers and olives and crunchy radishes. This salad is vegetarian, but the jammy six-minute egg adds easy protein and the silky yolk creates a nice sauce for the vegetables.”
This recipe is part of our Thanksgiving Leftovers Meal Prep. Get the full plan here.