Superhero

This morning my son had mentioned that the next big food thing would be the breakfast salad. He said he went out for breakfast this morning and that's what he had. I was intrigued. He said a breakfast salad is, basically, a salad with a fried egg on it. That didn't sound too appealing to me, but I did a Google search for a breakfast salad. The breakfast salads that came up weren't much of a stretch, and not unusual from anything I've ever had, such as a spinach salad with bacon and hard boiled eggs and some sort of oil and vinegar dressing. One breakfast salad did come up that seemed interesting to me, and I might have to try it.



Breakfast Salad
By Cindy Burke, from the Cindy Burke collection
Serves 2
Prep Time 15 minutes
Total Time 12 hours
Introduction

Salad for breakfast might sound strange, but don’t knock it until you try it. Cindy Burke recommends prepping the vegetables the night before to minimize the time it takes to pull together breakfast in the morning; read the author’s inspiration for this salad on her Culinate blog.

Ingredients
1 cucumber
1 bell pepper (any color)
2 medium tomatoes, chopped, or a handful of cherry tomatoes, halved
~ Salt to taste
1 Tbsp. flaxseed oil or extra-virgin olive oil
1 tsp. rice-wine vinegar
2 cups salad greens, washed and dried
¼ cup crumbled goat cheese or whole-milk ricotta
1 Tbsp. toasted sunflower seeds
2 large farm-fresh eggs
~ Freshly ground black pepper

1. The evening before you plan to serve the salad, peel the cucumber. Cut it in half lengthwise and scrape out the seeds. Cut the cucumber lengthwise into eight equal strips and then into medium dice. Place the diced cucumber into two salad bowls.
2. Remove the seeds from the bell pepper and cut into medium dice; add to the bowls.
3. Chop the ripe tomatoes (or, if it’s early in the summer, substitute a handful of halved cherry tomatoes) and add them to the bowls.
4. Add a sprinkle of salt to the vegetables if you like. Add the flaxseed or olive oil to each bowl, then add the rice-wine vinegar (not too much — remember, this is for breakfast). Toss the diced vegetables with a spoon.
5. Next, tear a handful of greens into bite-sized pieces. Place the greens on top the diced vegetables, but do not toss with the greens yet (the oil and vinegar will wilt the leaves).
6. Crumble a little soft goat cheese on top. Finally, sprinkle toasted sunflower seeds over everything.
7. Cover and refrigerate the salads overnight. In the morning, take the salads out of the fridge.
8. Bring a small pot of water to a boil and gently set the eggs into the water; cook for 6 to 8 minutes. Once the eggs are cooked, drain the hot water and peel away the shells under cool running water.
9. Plop an egg on top of each salad, cutting each in half with your fork so the yolk can ooze out a little, then add a grind of black pepper. Toss and serve.

Other stuff...

When my kids were of grade school age, and it was my week to handle the carpool, the kids would often discuss being superheros. The question would be "If you were a superhero what would your superhero name be, and what are your superpowers?" I caught this Blogthing on Smartypantz's blog:

Your Superpower Should Be Mind Reading

You are brilliant, insightful, and intuitive. You understand people better than they would like to be understood. Highly sensitive, you are good at putting together seemingly irrelevant details. You figure out what's going on before anyone knows that anything is going on! Why you would be a good superhero: You don't care what people think, and you'd do whatever needed to be done Your biggest problem as a superhero: Feeling even more isolated than you do now

What Should Your Superpower Be?

Well, that's a stretch... NOT! Being a mom , wife, and having a boss at work, I have to read minds sometimes. Sheesh.

Yesterday's song:
Buns O' Plenty - Isaac Hayes - Step Away From The Cake

PEACE

Photo from culinate.com