While a fork full of leaves might sound like an underwhelming way to start the day, we can't help but love the idea of eating salad for breakfast. It's light, it's nutrient-rich and when paired with protein and healthy fats, that early AM pile of greens can only mean great things.
This recipe from the gorgeous, ingredient-driven cookbook, Eating From The Ground Up is so effortlessly delicious you might never be able to live life without salad for breakfast again. Make it tomorrow morning for a delicious running start into your daily greens intake...
Frisée, also known as curly endive, is a bitter green in the chicory family that’s related to radicchio, escarole, and the smaller, dainty Belgian endive. Like its cousins, it has a floral quality that accompanies the bitter, and it can hold up to both cooking and heavy dressing. You’ll often find it mixed in with other salad greens—vigorous tumbleweeds of pale green that are beloved by some, hated by others. Because it holds up to heat and dressing, I love it for breakfast with a warm bacon dressing and a poached egg. The egg yolk runs and covers the whole salad. If you don’t have or love tarragon, feel free to leave it out, but I find that that the slight licorice sweet-ness works well with the frisée. [olists num=1]
For more not-boring salad recipes, check out our recipe collection here.
The post Salad For Breakfast: Why What Are You Having This Morning? appeared first on The Chalkboard.
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