There are several pieces to this unique and oh-so-yummy recipe.
The first has to do with the use of bitter greens. Bitter greens, such as radicchio, arugula, mizuna, escarole, endive and watercress, bring a pungent yet wonderfully unique flavor to the palate. Their bitter notes, similar to what you get from citrus zest and coffee, are also tinged with a fresh coolness, and do wonders for your digestive health. In many cultures, bitter greens are used to stimulate and tone the digestive system and in Ayurvedic medicine, bitter tastes aid in weight loss and help control food cravings — particularly the craving for sweet. When paired with natural sugars, such as what you get with ripe, luscious oranges, bitter greens will make your mouth sing!
Seasonality is another key to the dish. Winter signifies the orange harvest, especially in Northern California, where I currently reside. In this recipe I used small clementines, but feel free to experiment with Cara Cara oranges, blood oranges or any local orange that you can get your hands on. The more local and sustainable, the tastier the fruit!
But the real “pop” to this recipe is the dressing! The rich and deep sweetness of the balsamic paired with fresh-squeezed orange juice coats the greens and vegetables with just the right amount of bitter, sweet and salty. Then, combined with a hint of spicy Tabasco, myriad tastes come alive!
With the addition of pasture-raised, organic eggs, this dish packs in one of Mother Nature’s most complete proteins. Just remember to accompany a poached egg with some whole-grain toast to soak up all that yolk. Enjoy!
Bitter Greens & Citrus Breakfast Salad with Poached Eggs
Yield: 2 servings
Total time: 10 minutes
For the dish:
- About 1/8 head of radicchio (“Radiccio di Chioggia,” the size of a grapefruit), chopped
- Baby organic prewashed arugula or baby mixed bitter greens
- One small cucumber, peeled, sliced into ¼-inch half-moons
- 1 small Satsuma orange or small organic regular orange, cut into wedges (supreme)
- 2 to 4 organic, pasture-raised organic eggs, poached or over-well (I use Vital Farms)
- Tabasco sauce to taste
- Fresh ground pepper to taste
- 2 slices whole-grain bread, toasted and buttered (pasture or coconut butter) (optional)
For the dressing:
- 4 teaspoons fresh-squeezed orange juice
- 4 teaspoons rice wine vinegar
- 4 teaspoons balsamic vinegar
- ¾ teaspoon Dijon mustard
- 2 teaspoons red wine vinegar
- 2 teaspoons extra virgin olive oil
- Pinch sea salt
1. Gently combine greens and orange wedges in mixing bowl. Pour dressing over salad and mix. Divide salad into two shallow bowls/plates.
2. Place egg(s) on top and season with salt, pepper and Tabasco to taste. If using poached eggs, serve with toast.