Emulsifier Free Pesto-Walnut Egg Spinach Salad
Store-bought dressings are one of the trickiest places emulsifiers hide — lecithin, mono- and diglycerides, and polysorbates sneak into nearly every bottled vinaigrette on the shelf. This salad sidesteps all of that by building its own dressing from scratch using nothing but fresh basil, raw walnuts, garlic, lemon juice, and extra-virgin olive oil pulsed together in a food processor. The result is a pesto vinaigrette with real texture and brightness that no bottle could match anyway. Jammy seven-minute eggs sit on a bed of baby spinach and halved cherry tomatoes, and toasted walnuts add a warm, nutty crunch that makes every bite feel intentional. A little shaved Parmesan on top pulls the whole thing together into something that feels genuinely restaurant-worthy. It's the kind of salad that converts people who claim they don't like salad — hearty, satisfying, and completely free of anything you didn't put there yourself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the eggs
- 4 large eggs
For the pesto vinaigrette
- 2 cups fresh basil leaves, loosely packed
- ¼ cup raw walnuts
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, for the dressing
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz baby spinach
- ½ cup raw walnuts, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil, for toasting
- ¼ tsp salt, for toasting
For serving
- ¼ cup shaved parmesan (optional)
Instructions
- 1
Bring a medium saucepan of water to a full boil. Gently lower the eggs in with a spoon and cook for exactly 7 minutes for jammy, slightly soft yolks. Transfer immediately to a bowl of ice water and let sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, heat 1 tbsp extra-virgin olive oil in a small skillet over medium heat. Add the 1/2 cup roughly chopped walnuts and 1/4 tsp salt and cook, stirring frequently, for 3–4 minutes until the walnuts are fragrant and lightly golden — watch closely, as they can brown quickly. Transfer to a plate to cool.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!