Breakfast Salad

Salad for breakfast will change the way you start your morning.

Why are we not eating more vegetables at breakfast? It's mostly a convenience thing, right? Cereal, pastry, eggs are things we've got down to an art for timing. Smoothies too. Just add everything to a blender and go. But vegetables, beyond greens in a smoothie take more time and I don't think many people want to bother messing with a system they have to make it work. That's where the breakfast salad comes in.

When we were in Copenhagen, we were served salad with our egg sandwich one morning. Flavor-wise it made total sense. It was bacon, egg and cheese on a roll. A salad with vinaigrette is exactly what's needed to cut through the heavy flavor and texture of that sandwich. So then we got to thinking...what if we just deconstructed the dish entirely and re-made it into the salad? 

So we did. And this breakfast salad has been something we've made nearly everyday since we shot the recipe. It's that good. It's filling, it gets you your veggies, you're satisfied because you stumble across an herbed hard boiled egg or small crouton of ciabatta every few bites. It's an insanely crave-able, delicious salad that's become a staple for us. 

I also want to make a note of the herbs in this salad. My grandma always made her salads with herbs in them so I think 50% of me loving this is nostalgia, but the other half is renewed excitement. Adding dill to everything is a big Denmark thing, but specifically when I ate dinner in the home of that sweet Danish family, dill in the salad was a norm. I love it. And I didn't think I was a big dill kind of person. 

Add the parsley and dill. It's worth it. 

Breakfast Salad

Serves 2

/// Ingredients ///

dressing:

• 1 Tablespoon extra virgin olive oil
• 1 1/2 Tablespoons balsamic vinegar
• 1/2 Tablespoon minced shallot
• 1 teaspoon minced garlic
• 1 teaspoon whole grain dijon mustard
• a few grinds freshly ground black pepper

salad:

• 1 large or 2 small heads Bibb lettuce
• 2 slices bacon, chopped
• 3 hard boiled eggs, halved
• 1 handful toasted ciabatta or French bread, cut into large cubes
• 1 heaping Tablespoon capers
• 1/2 Tablespoon chopped fresh dill
• 1/2 Tablespoon chopped fresh flat leaf parsley 

/// Directions /// To make dressing add ingredients to a bowl and whisk, or add to a small jar and shake to combine. Compile salad, drizzle with dressing (start with a small amount and toss to lightly coat ingredients).