As much as I love frying eggs to a crispy and dipping various meats and toast into runny yolk, I start to feel like my insides are lined with grease. Salad for breakfast sounds like a pretty radical idea but it's easy to convince anyone when there is a large slab of fresh cheese involved.
Sometimes on my way to work, I stop by the Union Square Farmer's Market. It was a gorgeous May day and celtuce was in season. I was unaware at the time but there is a whole root vegetable that was attached to these bitter greens. I also found a fresh ball of mozzarella at the Central Valley Farm stand. It is lightly salted and very delicate, cracking into familiar yellow curds when you cut it. I threw my finds together in a salad, but I think you can swap out the cheese for any fresh varieties like ricotta, burrata or oaxaca.
|1 fresh mozzarella ball, sliced thick
1 bunch of celtuce
4-5 garlic chives
*Substitute with any flowering herb like thyme or microgreens like radish.
Cut the mozzarella into four thick discs, slicing horizontally. Place a piece of cheese on a bed of celtuce greens. Layer on the flowers and garlic chives before sprinkling the Maldon, olive oil and balsamic to your liking.
If you're prepping ahead of time to serve, plate the salad without dressing and drizzle on when you're ready to eat. Serves 4 as an appetizer.
Do you like breakfast salad? Tell me about yours by tweeting @Randwiches.