I’ve mused previously on the tendency of restaurateurs and ‘trendsetters’ who, bereft of any real inspiration for The Next Big Meal idea, try something you’d never expect, just to be different and provocative and – well – just because they can. Now, they’re pushing Breakfast Salads and I just don’t know…
I have no trouble with Pancakes for Supper, even though they’re traditionally breakfast fare. Nor do I poo-poo the notion that ‘Eggs aren’t just or breakfast anymore’. More power to ’em. And, conversely, Steak (and Eggs) for breakfast has always been a thing, especially for hard-working types like farmers, construction workers and athletes who need the Calories and Protein. Leftover Pizza (cold or reheated) is one of the best things I’ve ever had for breakfast.
___________________
A Mandarine Orange Chicken
Salad. I’d love that for
Breakfast any Day of the
Week, with a nice
Yogurt Dressing…x
___________________
I even like Fruit Salad for breakfast, as long as there’s some Protein of some kind beside it. Also, a slice of hot buttered Toast, now that I think of it. I grew up on Breakfasts of Cold Cereal and Hot Toast, both topped with Fruit or Fruit preserves.
There’s something about Veggies
I love them as part of a hot breakfast, like Country-Style Scrambled Eggs, one of the many Breakfast Bakes I’ve done over the years, a nice savoury Fritata, or a Breakfast Burrito or Wrap. But you’ll notice that all these serving suggestions are hot. And Salads are, in the main, served cold.
Sweet v.s. Savoury
I’ve always leaned toward something sweet to break my fast. I guess that’s where the Fruits and Preserves come in. When it comes to hot breakfasts, I think it’s the Fat content that I love. But one thing I can’t even think about without feeling a bit bilious is the taste of traditional Salad dressings first thing in the morning. Creamy or Vinaigrette, it doesn’t matter. I think it’s partly that they’re cold and savoury, and I associate savoury, always, with hot food.
I’ll give you advance notice: If you ever want to serve me a Breakfast Salad, make the dressing Sour Cream- or, better, Yogurt-based. Those ingredients I can handle first thing in the morning. And be sure you put that dressing on a Salad mixture without too many extreme flavours in it; hold the Radishes, Raw Onions, Capers and so on. A robust, crunchy Lettuce like Iceberg or Romain would be great, as opposed to Leaf, Boston or Frizée, for example. And give me some fresh fruit on top, such as Watermelon chunks, Mandarin Orange segments or medium-diced fresh, sweet Apples.
What ‘they’ call a Breakfast Salad
…Is something quite different than what I call a Breakfast Salad.
A recent article that came down one of my Food News feeds showcases more than 40 Breakfast Salad recipes, many of which feature a Fried or Hard Boiled Egg on top of a more or less conventional Salad. Many of those examples insist on using some kind of floppy Lettuce, too. I don’t understand why. A number recommend adding chopped or whole Nuts, which I can understand, and might do myself.
It appears the taste-makers do agree with me on some of my requirements for a Breakfast Salad, though, at least in as much as a majority of their suggestions include a generous top dressing of Apple, Peach or Mandarin Orange pieces, while others include scatterings of Blueberries, Strawberries, Dried Cranberries or even Pomegranate Seeds.
Thankfully, no one has yet suggested topping a Fruit Salad with a Fried Egg.
How do you feel about ‘Breakfast Salads’?
~ Maggie J.