Breakfast Salad

Inspired by breakfast flavors, this salad is tasty at any time of day. Bacon and eggs are, of course, crucial elements here, where they play quite nicely with bell pepper, pickled jalapeno, and preserved lemon. A warm bacon vinaigrette pulls the whole salad together. This salad can be easily adapted – I think sundried tomatoes would be a great addition (or substitution), as would fresh diced avocado.

Breakfast Salad
Yield: 2 servings

Ingredients:

• 1/4 lb mixed greens
• 1/4 lb rocket (arugula)
• 1 pickled jalapeno, minced
• 1 preserved lemon, peel only, minced
• 1 red bell pepper, diced*
• 4 slices bacon, cooked and crumbled
• 2 poached eggs
• bacon vinaigrette (see below)

*A green or yellow bell pepper will work just fine, but the red, in addition to having the best color contrast, has more vitamins and nutrients.

Method:

1. In a large bowl, place 1/4 lb mixed greens and 1/4 lb arugula, and toss thoroughly to combine.
2. Divide into two bowls, and divide the following toppings amongst the two: 1 pickled jalapeno, minced, 1 preserved lemon, peel only, minced, 1 red bell pepper, diced, 4 slices bacon, cooked and crumbled, and 2 poached eggs.
3. Pour bacon vinaigrette over the salads, and serve immediately.

Bacon Vinaigrette (adapted from Food 52)
Yield: 1/4 cup salad dressing

Ingredients:

• 4 slices bacon
• 1 shallot, diced
• 2 – 3 cloves garlic, minced
• 3 Tbsp red wine vinegar
• salt and pepper, to taste

Method:

1. In a small pan, cook 4 slices bacon until crisp, then remove and set aside (use this bacon to top your salad or just eat it).
2. Over medium heat in the bacon fat, sautee 1 shallot, diced until transparent, about 2 – 3 minutes.
3. Add 2 – 3 cloves garlic, minced and cook until fragrant, about 30 seconds.
4. Deglaze the pan with 3 Tbsp red wine vinegar, scraping up any brown bits.
5. Remove the pan from heat, and add salt and pepper, to taste.