Breakfast Salad

Ingredients:

  • Vinaigrette
    • 2 teaspoons Dijon mustard
    • 1 garlic clove
    • 1 anchovy (optional)
    • Generous pinches of salt and pepper
    • Handful of basil and parsley
    • ¼ cup apple cider vinegar
    • ½ cup extra virgin olive oil
  • Torn Croutons
    • Day old loaf or baguette (torn into 1 inch pieces)
    • 1 teaspoon extra virgin olive oil
    • Sea salt
  • 2 handfuls tender greens
  • Handful of tomatoes (halved)
  • ½ an avocado
  • Radish (thinly sliced)
  • 1 poached or fried egg
  • Sheep's milk feta cheese (for serving)
  • Sprouts (for serving)

Directions

Preheat the oven to 400° F.

Put the olive oil and bread in a mixing bowl, toss to coat. Sprinkle a few pinches of salt and toss again. Spread on a baking sheet and bake for 10-12 minutes until toasty on the edges.

Remove to cool completely. Best the day they are made.

In a blender, whiz all of the dressing ingredients together.

Into your bowl, combine the greens, tomatoes, avocado and radish.

Poach or fry your egg and place it on your salad.

Drizzle the vinaigrette over everything.

Top the salad with feta cheese, sprouts, croutons or a buttered slice of toast.

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