OK, I get it. Most people don’t think of salad for breakfast, but I’m telling you, it’s the hottest new Ally trend out there! I’ve been addin the green stuff to breakfast for decades. I mean it just makes sense to me to add nutritional value anyway I can to this first meal of the day.
This pancetta breakfast salad is really perfect for ANY meal be it a sit down dinner, a quick lunch, brunch, picnic, cookout. Whatever! Your choice of greens is certainly a personal preference. I’ve used finely chopped kale and tender pea shoots. I love the kale because it holds up well if you want to save any leftovers for the next day. Chards would be great, too, as they hold their happy lift a little longer than some greens that just wilt with time.
For the pancetta in this recipe, I go to the market’s meat counter and have them cut me pancetta from the large roll. Usually about 1/4″ to 1/2″ thick rounds. Then I dice into small pieces and fry. Again, like the type of green you use, this Italian bacon holds it’s shape better than regular bacon that while great usually crumbles. I like seeing the little golden brown diced pancetta in my salad. As for taste, you’re gonna get about the same thing with bacon. But, try to make it thick cut bacon.
Here’s a wonderful lemon pastry puff to serve for breakfast, too. You don’t want to miss this one. It’s so easy and makes quite a statement! xoxo ~ally
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