Sunday, May 2, 2010

Breakfast BLT Salad

The problem with weekend breakfasts is they tend to be ridiculously soaked in oil (think full english fried everything), or as sugary as possible (pancakes with sugar, honey, and maple syrup). Then a little while back I came across a salad that can be eaten for breakfast. It doesn't feel like health food, but also it doesn't feel like a heart-attack on a plate.

Also, it tastes great. (and the recipe comes from here at

250g cherry tomatoes
2tbs olive oil
1 garlic bulb
3 rashers of bacon (about 175g)
1/2 cup whole-egg mayonaise (if I wasn't feeling lazy this morning, this would be the perfect time to test out some homemade mayonaise)
2 tbs lemon juice
6 cups wild rocket
1 avo, thinly sliced
1 bunch chives, coursely chopped.

Preheat oven to 250 degrees C
Cherry tomatoes on tray; drizzle with oil; season with S&P
Roast for about 8 minutes. Remove from oven, set aside to cool.
Wrap garlic in foil, and roast for 20 min until soft. Set asid to cool. Cut in half and squeeze out pulp.
Fry bacon. (Surely you can do this without further instruction.)
Place garlic, mayo, lemon juice in food processor, and process until smooth. (Curse Wifey for leaving the blender dirty from last nights soup (recipe to follow)). Season to taste.

Combine tomatoes, bacon, rocket, and avo in a serving bowl.
Sprinkle over some chives.
Drizzle over some dressing.


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