Breakfast Salad

Name: Breakfast Salad
Total time: 12 h 30 min
Yield: 2 servings
Cuisine: australian
Ingredients: 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; 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)

Recipe from Amanda Bechara

Adapted by Julia Moskin

Breakfast Salad — George Etheredge for The New York Times

Total Time: 30 minutes, plus 12 hours' marinating (optional)
Rating: 4(574)
Comments: Read comments

From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch. —Julia Moskin

Featured in: The Art of the Australian Breakfast

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Ingredients

Yield:2 servings

For the Marinated Feta (see Note)

4ounces feta cheese (not crumbled), preferably a creamy type made with some sheep’s milk
1garlic clove, smashed and peeled
1dozen black or mixed peppercorns, coarsely cracked
Extra-virgin olive oil, preferably cold-pressed

For the Salad

2large hearts romaine lettuce, outer leaves removed
2lemons, halved
1avocado, halved, pit removed
About 2 ounces sprouts, such as alfalfa, clover or rainbow
2mini or Kirby cucumbers, cut into spears or sliced
2 or 3hard-boiled eggs, at room temperature, peeled and halved
Flaky salt and coarsely ground black pepper
Extra-virgin olive oil
2handfuls soft herbs, such as basil, chives, cilantro and mint
Sourdough toast, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

Tip

If time is tight, plain feta can be used instead of marinating it first.

Ratings

4 out of 5

574 user ratings

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Comments

Kyle6 years ago

I just gotta say, that is the best name of a restaurant ever

Amy in Virginia6 years ago

Skipped the feta and added just a bit of shaved Parmesan, also topped with two warm poached eggs instead of hard-boiled...customized with a little extra chives and fresh garden cukes and ate the whole thing myself for dinner. Absolute bliss...and so easy. Food of the Gods, indeed!

Mer6 years ago

You're perfectly okay to make this without marinating the feta beforehand, but I highly recommend the remaining salad ingredients, as directed. My days (and meals) are wonky at best but beginning my day with this virtuous salad sets me on the right track for productivity, health, and uh....fiber and vitamins. Eat it with your hands - it does feel the right amount of naughty.

Anne2 months ago

did not add the eggs as was serving alongside a pasta dish for dinner - was a lovely salad and one I imagine we will make again and again- fresh, clean, satisfying

Karekin8 months ago

This is nice, but a simple plate of ripe tomatoes, sliced cucumbers, feta cheese and calamata olives, doused with good olive oil along with some crusty bread is really all one needs.

Andy8 months ago

There's no way this adds up to the claimed 22g. protein. 12g, maybe.

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