Brunch Caesar Salad with Sweet Potato and Smoky Toasted Pecans

Fellow eaters of the internet: brunch makes miracles. Through brunch, we are enabled to drink champagne before 11 and get sweet and savoury on the same plate. Brunch makes the impossible possible. What I’m saying is that we need to believe in breakfast salad.  This one would look right at home as a cozy brunch side, nestled in next to some home fries, or even as a balance to a sweet dish like cornmeal waffles.

It’s a mix of kale and romaine (a borrowed combo from Oh She Glows), crispy strips of sweet potato roasted with smoked paprika, and ghee-toasted pecans flavoured with liquid smoke, topped with a crispy, pan-fried sunny side up egg. The melt-y goodness of the yolk with the crunch of the kale and nuts, and the garlic warmth in the dressing is just. so. good.

If you’re not an herbivore bound or by the unforgiving laws of the Whole30, you could double down by adding crispy bacon and maybe some shavings of old cheddar to play with the smokiness of the pecans and sweet potato.

This is an easily-doubled recipe that would also make an amazing lunch or dinner too!

Brunch Caesar Salad with Sweet Potato and Smoky Toasted Pecans
Serves 2 (double at will!)
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4 c. romaine lettuce, chopped
2 c. green kale, chopped
1/3-1/2 c. Caesar dressing of your choice, (I like Oh She Glows’ super easy recipe)
2 eggs

1 medium sweet potato, cut into thin strips
1 tbsp. extra virgin olive oil
2 tsp. smoked paprika
1/4 tsp. salt

1/4 c. unsalted pecans
1/2 tbsp. ghee (or butter)
2-4 tsp. liquid smoke (to taste)

2-4 strips bacon (optional)
Old cheddar cheese (optional)

1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper and set aside. Cut your sweet potato into thin strips or french fry shapes.

2. Toss sweet potato fries with olive oil, sprinkle with salt and smoked paprika, tossing again to coat. Spread out in an even layer on baking sheet and bake for 25-30 minutes or until crispy. Remove from oven and set aside.

3. While the potatoes are baking, wash and chop the lettuce and kale, putting it in a large bowl.

4. For the pecans, melt the ghee in a medium fry pan over low heat, whisk in the liquid smoke. Add in the pecans and toss to coat. Turn up heat to medium, stirring until fragrant.  Remove from heat, but keep the pan  on the stove for the eggs.

5. Add the crispy sweet potato strips to the greens mixture, top with the dressing and toss thoroughly. Divide salad among bowls or plates, depending on how many people you’re serving. Garnish with pecans.

6. Add more ghee to the frying pan and crack your eggs, one per person, cooking until the edges of the whites are crispy, and the yolks are still runny. (Put a lid on to cook the yolk more thoroughly.)

7. Carefully lift the eggs out of the pan and serve one over each individual salad. Garnish with bacon and cheese, if adding. Enjoy!