The Monday Morning Cooking Club Kitchen Brunch

A perfect salad for breakfast or brunch. Fresh, healthy, do-ahead. And yum. The most important step in this recipe is the tasting and seasoning at the end.

Serve the salad as part of a breakfast or brunch buffet; it goes perfectly with sourdough bread rolls and a mound of fresh La Stella Latticini buffalo ricotta cheese (found at Parisis, Rose Bay).

I like to add smoked salmon and the usual accompaniments (lemon wedges, sliced red onion and capers), the Monday Morning Cooking Club avocado dip, and a platter of halved and well seasoned cherry tomatoes with torn buffalo mozzarella, basil leaves and a drizzle of balsamic vinegar and olive oil.

 

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A Simple Breakfast Salad
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Rating: 0
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Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
A Simple Breakfast Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Place the eggs in a saucepan and cover with room temperature water. Bring to the boil and boil for exactly 3 minutes. Immediately drain and tip the eggs into a bowl filled with iced water. Allow to cool.
  2. Halve and wash the radicchio and slice into wide slices, keeping the core intact in each slice if possible. Thinly shave the brussels and radishes. Chop the kale. In a large salad bowl, toss the radicchio, brussels, radishes, kale, rocket and parsley.
  3. Drizzle the lemon juice and olive oil over the salad. Season well to taste. Slice the avocado and toss through the salad. Peel the eggs and break each egg onto the salad. Season once again before serving.

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2 Comments

  1. Julie

    Wow, a breakfast salad. LOVE it!!

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DISTRACTION OF THE DAY:⁠

These delightful balls of deliciousness were served at @barackobama + @michelleobama's White House Seders in 2015 and 2016.⁠

This wonderful story from MMCC friend and USA chef @susanbarocas, told as it appears in our third book, It's Always About the Food: ⁠

"If you look closely at the official photos from the past two (2015/2016) White House Seders, you can see them. There, sitting on silver serving dishes on the beautifully set table—my charoset balls! ⁠

I still get a jolt surprise and pleasure when I think back to my three years serving as the guest chef for the Obamas’ seder. I remember after the first year in 2014, someone remarked that I could check that off my bucket list. Really?? I gotta’ tell you that cooking at the White House was never on any list of mine. Who could have imagined it for this self-taught cook, teacher, caterer and writer!⁠

Each year, standing in the compact White House kitchen, cooking all day with the other chefs, the anticipatory nervousness quickly disappeared as the joy of where I was and what I was doing took over. ⁠

After the first year, I was able to add a few Sephardic items to the menu, including these charoset balls, which have become one of my trademark dishes over the past 20 years. And each year, as I ground the fruit and nuts mixture, then rolled the balls in uniform sizes, I truly felt that somehow, my parents, grandparents and even unknown ancestors were there with me, smiling and sharing this most unexpected and amazing experience. " ⁠

⁠ (For those unfamiliar with it, charoset is a dried fruit or apple paste/jam-like condiment served at Passover to remind us of the mortar used by the Jewish slaves in Egypt)⁠


Lay low and stay healthy,⁠
the MMCC girls ⁠
xxxx⁠




#mondaymorningcookingclub #heirloomrecipes #jewishcooking #itsalwaysaboutthefood #homecooking #jewishfood #shabbat #shabbos #seder #whitehouse #charoset #pesach #passover #alanbensonphoto⁠ #ourkitchensopen⁠

...

Distraction of the day: Frozen Lemon Meringue Torte.⁠

This has been a huge favourite of so many since we first published it in 'The Feast Goes On' in 2014.⁠

You won't be sorry. It is a fabulous, completely do-ahead frozen dessert made up of meringue layers and lemon curd. So good. You can make it a week or so ahead and then store in the freezer until just before serving. ⁠

Perfect for Passover or Easter celebrations.⁠
Perfect for any time at all.⁠

And we have a beautifully produced video to guide you through it, step by step. Just click on the link in our profile and then on this pic, and you will be where you need to be.⁠

😍😍😍😍⁠
👩‍🍳👩‍🍳👩‍🍳👩‍🍳⁠



#mondaymorningcookingclub #harpercollins #heirloomrecipes #homecooking #alanbensonphoto #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #thefeastgoeson #pesach #passover #KLP #glutenfree #ourkitchensopen @brokenyellow (with thanks to @vivpolak for the recipe all those years ago)
...

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