HOW TO MAKE YOUR OWN
• Start with greens with major flavor: arugula, sorrel, baby kale, mizuna and the like are ideal.
• Pick something you can quickly sauté to give it some savory warmth: spring onions or shallots, thickly sliced and lightly browned in olive oil, are a go-to; toasted pine nuts are a great option, too.
• Pick something soft/creamy-textured: avocado, manouri or feta cheese, roasted tomatoes.
• Add something else bright and raw: shaved fennel, shaved radishes, thinly sliced peppers, sliced tomatoes, sliced cucumbers…
• Throw a whole bunch of roughly chopped herbs in there — like dill, cilantro, parsley or basil.
• Make a simple, bright, not-too-acidic dressing. Lemon/olive oil/salt/pepper/shavings of parmesan is always a winner, or try lemon/orange/olive oil/sumac/a pinch of dried chile flakes/salt/pepper.
• Toss it all together and crown it with an egg or two, fried in olive oil or chile oil.
Et voila! A breakfast salad that’s as exciting as pancakes (especially when it’s served with garlic toast on the side).