DORÉ

Yep — we said it, Jess Damuck is a self described salad freak, as seen by the title of her newly released cookbook, Salad Freak.

In the book Damuck shares her passion for making delicious salads with over 100 recipes. Damuck encourages that, with the right recipes, you can eat salads at every meal and never get bored or unsatiated.

If you are ready to take the salad leap, her one non-negotiable is you need to start making your own dressing, even if its just lemon and olive oil. Read on for a few words from Jess and a recipe to this weekend.

I’m a slow riser, you might even say lazy in the mornings, and for me, making a breakfast salad is a wonderful way to ease into the day. Salad for breakfast? You might wonder, but this isn’t about eating a bowl full of lettuce the minute you open your eyes. Fresh, crunchy, peppery radishes with salty and rich feta cheese and eggs with runny yolks are the perfect thing to accompany dukkah here, a traditional Egyptian spice and nut mix. Did you know Egyptians began cultivating radishes even before the pyramids were built? – Jess

Shaved Radish Breakfast Salad with Jammy Eggs and Dukkah

PRODUCE:
1 bunch radishes (about 12 ounces/340 g)
1 bunch fresh mint (about 2 handfuls leaves)

DAIRY:
4 large eggs
7 ounces (200 g) good feta cheese (Valbreso or French)

PANTRY:
Extra-virgin olive oil
Flaky salt and freshly ground black pepper
About 1?4 cup (30 g) Dukkah (page 261)
Sourdough (or your other favorite toast), for serving

COOK:
Bring water to a boil in a small pot and prepare an ice bath. Carefully add the eggs to the water and boil for 7 minutes. Transfer to the ice bath.

PREP:
Thinly slice 1 bunch radishes on a mandoline to about the thickness of a coin and add to the ice bath for a minute or two to crisp up. Pat dry on paper towels. Thinly slice 7 ounces (200 g) cheese.

ASSEMBLE AND SERVE:
On a serving plate or platter, arrange the sliced feta and radishes, then sprinkle with the leaves from 1 small bunch mint. Peel the eggs, cut in half lengthwise, and nuzzle them among the mint leaves. Drizzle with a generous glug of oil, flaky salt, pepper, and about 1?4 cup (30 g) dukkah. Serve with (or on) a few slices of toast.