Scrambled Egg Salad (Insalata Pontormo)0
Scrambled. Egg. Salad. I know it’s weird. But, hey, 2016 has been a weird year, so just roll with it.
I’ve been on a quest lately for new ways to make salad a satisfying dinner. And while farro salad is my great love, you can’t actually eat farro every night. Trust me. I’ve tried. Plus, sometimes the Whole Foods bulk bin section is out of farro, and then, seriously, you need another plan.
That’s what led me to giving scrambled egg salad a try on the advice of a friend. It’s called Insalata Pontormo, and it’s delicious. It turns out, mixing firmly scrambled eggs into a salad of romaine lettuce creates a crazy-tasty mix of textures, temperatures and flavors. You can fill an enormous bowl with protein and greens and still feel like you are a virtuous vegetarian. Or you can do what I did – add a little pancetta bacon into your eggs, for a real Americana breakfast touch. Enjoy!
Scrambled Egg Salad (Insalata Pontormo)
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 package pancetta
- 1 package herbs, any type (I used marjoram)
- 6 large eggs
- 1 large bag of crisp greens
- Chop the herbs in the Magic Bullet. Remove to a bowl.
- Blend the vinegars, oil, and salt in the Magic Bullet.
- Add the olive oil to a pan over medium-high heat. Cook until just beginning to crisp and add the herbs.
- When the bacon is really getting crispy, turn off the heat and add the eggs. Continue to cook off the heat, stirring all the while.
- Add the bacon and eggs and the dressing to the greens in a big bowl. Stir and serve.