Wednesday, October 26, 2011

Breakfast Salad with Maple Syrup Vinaigrette

Now you won't be eating this for breakfast, but it gets the name from all the breakfast type ingredients. I prefer breadcrumbs* that are somewhere between finely minced and crouton size, roughly chopped. I cube up some old bread, and then toast them in a 275° oven for about 25 minutes, until lightly golden brown. The recipe makes just one serving, so adjust it according to your needs. It is very flexible, so you won't need the exact salad measurements.


2  cups  mixed greens, chopped
1  slices  thick-cut bacon
1  med  shallot, thinly sliced
1  Tbs  extra virgin olive oil, plus extra for serving
Salt, to taste
Freshly ground black pepper
1  egg, hard-boiled, chopped in large chunks
Toasted breadcrumbs, optional*


Maple Syrup Vinaigrette:
4  tsp  maple syrup
2-1/2  tsp  balsamic vinegar
1  tsp  Dijon mustard
Salt, to taste
Freshly ground black pepper
1/2  cup  extra virgin olive oil

Preheat oven to 400°.
Line a baking sheet with aluminum foil and place a baking rack over top. Line bacon on baking rack and roast for 12-15 minutes, turning once, until desired doneness. Meanwhile, on another baking sheet, add shallots and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast while bacon cooks, about 5-7 minutes until just lightly browned. Remove and set aside to cool. When bacon is done, remove and set aside to cool.

In a serving bowl, add lettuce, cooled bacon and shallots and hard-boiled egg. Season with salt and pepper. Pour enough vinaigrette over salad to coat, followed by an additional drizzle of olive oil. Top with breadcrumbs (if using) and serve immediately.

In a medium bowl, combine maple syrup, balsamic vinegar and mustard and blend until smooth. Season with salt and pepper. Slowly pour in olive oil, whisking to emulsify.

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