A Warm Salad For Brunch (And To Win Friends)
#BrunchWeek continues with a slew of giveaways and even more delicious recipes. Today I’m bringing you a warm salad recipe that you can serve for brunch (or anytime!). I’ve shared the basic warm salad recipe below as well as two interesting (and extra-delicious) ways to serve it up for brunch. But first, how The Simpsons led me to make a warm salad in the first place….
I haven’t seen a lot of The Simpsons episodes. Sure, I watched back when I was 12 and it was the new rage. I think I even had a Bart “Don’t have a cow, man” t-shirt.
Maybe also a pencil.
And a pencil case.
But as an adult, I’ve rarely watched the show. Or thought about it.
Except for one episode that had a catchy little tune. I saw the episode during my first year of college and that song has stuck with me. That silly stupid song. I swear it’s in my head every time I’m making a salad for friends.
You see, when we’re having people over and I decide to do a salad as the vegetable, I worry a bit. What if they don’t like salad? What if they would have preferred a nice warm cooked vegetable? What if Homer and Bart were right???
And then the song is stuck in my head and I find myself tossing my boring salad while shuffling a conga along the kitchen floor.
This warm salad recipe came from my Bart-and-Homer-induced salad insecurity. One night I was going to do a basic salad and then started conga-ing around the kitchen (“la-la la la-la laaa”) and thought,
“Hmmm…what if the salad was disguised somehow? What if it was warm? What if I heat up some garlic in oil, sizzle some onions and tomatoes in it and then toss it with the greens? That’s more exciting than a basic salad. Much more exciting. That kind of salad might even be able to win friends!”
It worked! I’ve done a warm salad for every single guest who’s come through our door in the past 6 months, including two groups of people that I didn’t know (in person) before the night when they ate my salad. In both cases, they left my house still liking me.
And so, I now have proof that you can win friends with salad, it just has to be a warm salad, one that might even be good enough to convince Homer and Bart.
The basic salad recipe is below. Top that salad with a fried egg (like pictured above) and serve it with my Sausage and Onion Bread and you’ve got yourself a brunch entree.
Take it one friend-winning step further: Put the salad onto the bread, top it all with cheese and broil until melted. Soooooo good. (The bread in the picture is the Sausage and Onion Bread again. The cheese is aged cheddar). Note that you can even make this sandwich leftovers from the warm salad. The leaves are a bit limp the next day (because they were wilted by the heat) but that wiltedness is what you want in a broiled sandwich anyhow, right?
Before I share the recipe, I want to remind you of the wonderful giveaways that we have for #BrunchWeek. Check them out, all lined up with our sponsors logo on the right. Click here and then scroll down to the bottom for details about the prizes and to enter.
My recipes is coming. I promise. First, here are the recipes from the other BrunchWeekers for today:
Brunch Recipes with Eggs
Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands
Brunch Recipes with Potatoes
Traditional Home Fries by Sarcastic Cooking
Meat, Poultry and Fish Brunch Recipes
Breads, Grains, Cereals and Pancake-type Yums
Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Belgian Liege Waffles by The Girl In The Little Red Kitchen
Fruit and Vegetable Brunch Recipes
Warm Salad Three Ways by Cook the Story
Spreads for Brunch
Black & Blue Thyme Jam by Cooking In Stilettos
Brunch Dessert Recipes
Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms
And now here’s my recipe for a basic warm salad. Top with a fried egg for a simple brunch dish or slide the warm salad onto bread and top with cheese and broil to make a spectacular open-faced sandwich.
- 2 tbsp olive oil
- 3 cloves garlic, sliced thin
- 1 pint grape tomatoes
- ½ of a red onion, thinly sliced
- 5 oz of mixed dark greens (featuring baby kale, if possible)
- ½ tsp salt
- ½ tsp coarse black pepper
- the juice of ½ of a lemon
- ¼ cup of Parmesan cheese shavings (use a potato peeler to scrape them off of a wedge of cheese)
- In a big pot (I use my Dutch oven) combine the olive oil and garlic. Warm it over medium-low heat until it really smells like garlic but hasn’t browned, about 3-5 minutes.
- Turn the heat up to medium-high and add the grape tomatoes and red onion. Use tongs to toss it all around just until the tomatoes are heated through, 2-3 minutes.
- Remove the pot from the heat and add the mixed dark greens, the salt, pepper and lemon juice. Quickly use the tongs to toss it all around, coating the greens with all that good flavor and then immediately transfer it all to a serving platter. Sprinkle the Parmesan shavings over top and serve.