Wednesday, August 29, 2012
With school starting soon, maybe some has already begun, many of us Moms out there will be back to this situation of “Lunch for One” on the weekdays. Sob sob... Since I posted my very first Lunch for One recipe a few weeks ago, I've received many positive feedback. Well, I guess we all can use some simple and easy lunch ideas. Right? So here we go again.
This PLT Breakfast Salad is super easy to put together. It might seem like a lot going on, but I promise, you can put this dish together in as little as 10 minutes! Don’t you just love that? Notice it’s “PLT” not “BLT” (Bacon, Lettuce and Tomato) in this recipe, it’s not a typo. That is because I used prosciutto instead of bacon here. Don’t get me wrong, I absolutely LOVE bacon! However, since I’m preparing a simple lunch for me, myself, and I, I didn't want to smoke up the whole house to crisps up just a couple slices of bacon. So, I used prosciutto for the meaty fix instead.
Don’t you just love breakfast ingredients? I know I do. I can eat a breakfast for breakfast, obviously, for lunch, AND for dinner and be a happy camper! Hm….look at that golden runny egg yolk (picture below). Simply ah-mazing.
So, don’t forget to have a slice of toast ready for dipping. I used the bread from my simple loaf bread recipe. They always toasted up nicely with a tiny little bit of butter.
Nom nom nom….Sorry, I was a bit too busy eating….
Here comes the PLT part of this dish (see picture below). With a little bit runny yolk and spicy vinaigrette together, it’s the perfect bite! The vinaigrette is a bit spicy and tangy; the lettuce is crisp and refreshing; the prosciutto is tender and salty; and the cherry tomato is sweet and juicy; they all go so well with each other.
I’m sure you’re ready for the step-by-step pictorial, right? Let’s head to the kitchen together.
First, let’s prepare the vinaigrette.
1) In a small bowl, place the Meyer Lemon juice (you can use regular lemon juice), agave, kosher salt, pepper, red pepper flakes and mustard together
2) While whisking, slowly drizzle in the extra virgin olive oil
3) add some fresh herbs if you like and that’s it
See how simple it is to prepare the vinaigrette? You can omit the red pepper flakes if you don’t like it spicy. But just a small pinch will add lots of flavor. Feel free to put more if you like it more spicy.
Note: You will have more than enough vinaigrette for this salad. Simply cover the bowl with a plastic wrap and store the extra in the refrigerator for another time.
Next, we can put the salad all together. It’ll be a nice time to place your bread in the toaster. And with a small non-stick pan, heat up a teaspoon of oil and fry up an egg. I must be too hungry and forgot to take a picture of that. But you know how to fry up an egg right? I love it sunny side up, by the way, if you don't already notice. Simply cook the egg on low heat until the white is set and the yolk is still runny.
1) On the serving plate, tear a few romaine lettuce leaves, as much or as little as you like. I used about 3 pretty large ones.
2) Tear up a couple of thinly slices of the prosciutto into bite size pieces and place on top of the lettuce.
3) Split the cherry tomatoes in halves and scatter over the lettuce along with some radish slices if you like. I really love the crunch from the radish.
4) Place the fry egg on top.
5) Sprinkle with some black pepper and garnish fresh thyme leaves of you like.
6) Drizzle with the vinaigrette on top and serve. I added a few shaves of parmesan cheese on top as well.
I had my PLT Breakfast Salad with some Homemade Orangina. Totally my favorite summer drink!
Isn't it easy and simple to put together? I love how light and refreshing it is and yet, it’s substantial to fill me up. I hope you love this Lunch for One recipe. Until next time, take care and eat well!
P.S. I got these beautiful and super sweet cherry tomatoes from my next door neighbor. Can’t you tell My Baby Girl loves them too (see picture below)?
Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Whole Foods Market. Also visit Recipe for Change to learn more about how to support tomato farmers.
Note: If consuming raw egg concerns you, simply use a pasteurized egg for this recipe.
PLT Breakfast Salad: (Printable Recipe)
Ingredient for the Vinaigrette:
1 Meyer lemon, juiced (use regular lemon if you can’t find one)
1 teaspoon Dijon mustard
2 teaspoons agave
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves, chopped
a pinch of kosher salt
a pinch of freshly ground pepper
3 tablespoons extra virgin olive oil
1 pinch of red pepper flakes
Ingredients for the salad:
1 slice of bread
1 teaspoon olive oil
1 egg (use a pasteurized egg if you concern about consuming raw egg)
3 to 4 romaine lettuce leaves
2 thinly slices of prosciutto
A handful of cherry tomatoes, halved
1 radish, sliced
more fresh thyme for garnish
a few shaves of parmesan cheese
To prepare the Meyer lemon and herb vinaigrette:
In a small bowl, add the lemon juice, mustard, agave thyme, oregano, salt pepper, and red pepper flakes together. While whisking, slowly drizzle the olive oil into the mixture.
To prepare the salad:
Place the bread in the toaster and toast until golden brown. Cut it diagonally into 2 triangles.
In a small non-stick skillet, heat up a teaspoon olive oil on low heat. Crack the egg and fry it until the egg white is set and the yolk is still runny. Remove from heat and set aside.
On the serving plate, tear the romaine lettuce leaves. Tear up the prosciutto into bite size pieces and place on top of the lettuce. Split the cherry tomatoes in halves and scatter over the lettuce along with some radish slices.
Place the fry egg on top. Sprinkle with some black pepper and garnish fresh thyme leaves.
Drizzle with the vinaigrette and a few shaves of parmesan cheese on top. Serve with the toast and enjoy.
Note: You will have more vinaigrette than you needed for this salad. Simply cover the bowl with a plastic wrap and store in the refrigerator for another time.