Breakfast Salads
- Pamela Marasco
- May 23
- 2 min read
If your common way of eating breakfast leaves you in an early morning fog you may want to consider the digestive and nutritious benefits of eating a salad for breakfast. If you’re familiar with Whole 30 or paleo food plans, re-thinking some of the traditional breakfasts that you're used to eating in the past by eating a salad for breakfast won’t sound so bizarre.
An Italian breakfast is usually a cappuccino or espresso and a cornetto/brioche or a biscuit and possibly some fruit and yogurt. It's usually small, light and sweet. Eggs can be eaten as part of lunch or dinner menu, hard-boiled in a salad or sandwich, or as a frittata (open-faced omelet) but usually not served for breakfast. Salads are served after the main dish at dinner as an insalata verde (green salad, a big bowl of lettuce) or an insalata mista (mixed salad of lettuce, carrots, tomato, perhaps fennel). Because they are made with extra-virgin olive oil and aromatic vinegars rather than heavy cream salad dressings are considered to be a digestivo, something that contributes to healthy digestion. Olive oil is thought to aid in your body’s production of peptides, short chains of amino acids that help in the digestive process.
The French have a classic breakfast salad, known as frisée aux lardons or Lyonnaise Salad, made with crispy lardons cut from a slab of bacon, toasted croutons and a poached egg on a bed of frisée and escarole tossed with a whole grain mustard vinaigrette. It is served for brunch, lunch or really any time of the day.
This Italian-style breakfast salad is the perfect re-mix of your classic bacon and eggs. A warm bread salad with crispy pancetta and a poached egg adds more whole foods to your diet, has fewer calories per volume, aids in digestion and provides complex carbs. A series of healthy reasons why a salad as a nuovo Italiano breakfast can be a good thing.
Breakfast Salad with Crispy Pancetta and Poached Egg
2 slices of lightly toasted rustic Italian bread, drizzled with extra virgin olive oil
4 strips of crisp cooked pancetta or turkey bacon cut into small pieces (keep warm)
2 poached eggs (keep warm)
8 ounces bitter lettuce (frisée, arugula or escarole) washed, dried and torn into bite-size pieces
Italian vinaigrette made with an extra-virgin olive oil and an aromatic vinegar
fine gray sea salt and freshly ground black pepper
Toss greens with vinaigrette. Plate the salad greens and top each salad with bacon and poached egg. Sprinkle with salt and pepper. Serve immediately with warm toast.
Serves 1-2.
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