"Breakfast Salad"Serves 2 servings | Prep Time 30 minutes | Cook Time 12 hours to marinate
Why I Love This Recipe
Ingredients You'll Need
2 large hearts romaine lettuce, outer leaves removed
2 lemons, halved
1 avocado, halved, pit removed
About 2 ounces sprouts, such as alfalfa, clover or rainbow
2 mini or Kirby cucumbers, cut into spears or sliced
2 or 3 hard-boiled eggs, at room temperature, peeled and halved
Flaky salt and coarsely ground black pepper
Extra-virgin olive oil
2 handfuls soft herbs, such as basil, chives, cilantro and mint
Sourdough toast, for serving (optional)
4 ounces feta cheese (not crumbled), preferably a creamy type made with some sheep’s milk
1 garlic clove, smashed and peeled
1 dozen black or mixed peppercorns, coarsely cracked
Extra-virgin olive oil, preferably cold-pressed
1.) A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.
2.) Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.
3.) Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.
4.) Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.
5.) Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.