DECONSTRUCTED WEDGE SALAD PLUS
Total time: 30 minutes, plus cooling timeġ/2 teaspoon finely grated lemon zest, plus more for garnishĢ tablespoons chopped fresh mint, plus more for garnishĢ tablespoons chopped fresh dill, plus more for garnishġ pound thin asparagus, woody ends trimmedģ to 4 ounces baby arugula or mixed spring greensġ tablespoon drained capers, rinsed and coarsely choppedġ/3 cup plus 1 tablespoon extra-virgin olive oil So, I’ll just let that fun fact rest here for your brunch menu inspiration.Īsparagus, Egg and Quinoa Salad With Caper Vinaigrette It’s also notable that the word "mimosa" applies to the popular orange juice and champagne morning cocktail (no relation to eggs).
Typically, the crumbled eggs are showered over toasts and salads or used as an ingredient in deviled eggs. It’s aptly named for the brilliant yellow mimosa flowers that bloom in spring and share the same sunny color as the crumbled egg yolks. Eggs mimosa is a French culinary term for grated or sieved hard-cooked eggs. In this recipe, hard-cooked eggs are quartered as well as grated. Elegant, light and healthy, this is an all-day salad it’s not only good for brunch, but for lunch and dinner as well. Asparagus, eggs and quinoa are layered over a bed of baby greens, drizzled with a briny citrus and caper vinaigrette. Garnish with the remaining croutons and serve with the remaining dressing.Īre you seeking inspiration for a festive springtime platter to serve for brunch? Look no further than this very green salad, layered with fresh, clean and simple ingredients that sing spring. Add the bacon, half of the croutons and dressing to your taste and toss to combine. Place the salad ingredients in a large bowl. Add the oil in a steady stream, whisking constantly to emulsify. Make the dressing: Whisk the vinegar, lemon juice, Dijon, garlic, salt and pepper in a small bowl. Return the baking sheet and rack to the oven and toast the bread until golden and crisp, 12 to 14 minutes.
Transfer the ends to a plate.īrush the bread with some of the rendered fat in the baking pan, then discard parchment with the remaining fat. Transfer to the oven and roast until the bacon fat is rendered and the ends are crispy golden, about 25 minutes. Cut the large pieces into bite-size chunks. Arrange a rack over a rimmed baking sheet lined with parchment. You can be sure they will know exactly what you are searching for - they just might not want to share.īLT Salad With Crispy Bacon Ends and AvocadoĢ cups coarsely torn bite-size pieces of country or sourdough breadġ large head red leaf lettuce, leaves washed and torn into bite-size piecesĤ small vine-ripened tomatoes, cut into wedges Need I say more?Īnother note on sourcing these bacon ends: If you can’t locate a package in your market, ask your butcher or the nice people in the meat department if they have a stash. The salad below includes all the fixings of a BLT, including creamy chunks of avocado (which technically make it a BLAT), and croutons brushed with some of the rendered bacon fat. This will make you feel righteous and balance out the porky excess. The danger is gobbling them all up in one go (speaking from experience, this is not recommended), so you will need to exert a modicum of self-restraint with your crispy bacon ends.Ī light and bright way to eat them is in a salad, where they are distributed among layers of fresh and leafy vegetables. While the ends cook, their fat renders, leaving behind crispy chunks of pure meaty bacon you can sink your teeth into. The best way to cook bacon ends is in the oven or on a grill. They are thick and meaty, with lots of pointy edges that will crisp to perfection when cooked. I am here to tell you that the chunks are revelatory. Bacon ends are just that - the hunks and ends of the meat that are trimmed and (gasp) discarded during production of those neatly arranged bacon strips. They are not the neatly fanned bacon slices with which you are familiar. At first glance, the contents of the hefty packages, jammed with irregular hunks of bacon, are unidentifiable. You can find bacon ends in vacuum-packed pouches in the deli and meat departments of your market.
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