A while back I decided to eat try eating a big salad for breakfast (I still do occasionally, but now they’re more of a lunchtime thing). I then wrote up some directions for how to make such a salad, which Matt has now made some art for:
Here’s the directions the above was based on:
- Buy a big-ass salad spinner
- Buy fixin’s: romaine lettuce (2 small heads or 1 biggin), dressing (something good and good for you, not just full of fat and salt. Newman’s light italian is excellent), tomatoes and/or sesame seeds and/or flax seeds and/or croutons and/or carrots and/or celery and/or spinach and/or shredded cheese (mozz or parm or whatever)
- Put 6 eggs in a pot with water and put it on the stove on high. What’s it gets good and boily, turn it down a notch and leave it alone for a while.
- Rip the butt off the lettuce and run each leaf under the faucet to rinse it off. Set the wet leaves on a plate or something, or just on the counter if you’re really lazy.
- Grasp a small handful of leaves and twist 1-inch pieces off the end, dropping the segments into the spinner. Repeat until you have a bunch of wet lettuce chunks in your spinner.
- Now spin the spinner.
- Remove the spinner’s basket from the clear bowl and dump the greenish water from the bowl into a nearby plant or onto the neighbor’s dog.
- Dump the lettuce into the bowl.
- Slice and dice your fixin’s as needed and add them to the bowl (but not the croutons or cheese, lest they get soggy/slimy).
- Cover the bowl with saran and stick it in the fridge.
- Have the eggs been boiling for 10 minutes or so? Probably. Put’m in a bowl and stick’m in the fridge.
- BREAKFAST: put a big-ass handful of salad in a bowl, add dressing and croutons and/or cheese, and add one of the eggs (peel it under a running faucet for extra points)
- Be awesome.