flavor
An Unexpected Warm-Up to aMeal
These salads offer a comforting alternative
WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
Not in the mood for the conventional salad bar fixin ’ s , served chilled and on the go ? These recipes provide relaxed , good-for-you dining experiences . Aplate full ofWarm Bacon and Egg Bistro Salad will turn breakfast for dinner into easy elegance . And Warm Shrimp Salad combines seafood with tender asparagus and alight and lovely wine-based dressing .
Warm Bacon and Egg Bistro Salad
SERVES 4
INGREDIENTS 3 tablespoons redwine vinegar 3 tablespoons whole grain mustard 1 shallot , peeled and roughly chopped 1 clove garlic , peeled 1 teaspoon dried thyme
Salt and fresh ground pepper ¾ cup oliveoil 12 baguette slices , toasted 2 tablespoons oliveoil , toasted
Your favoritespreadable cheese — brie , Boursin , etc . 4 eggs 8 slices bacon , chopped and cooked 1 tablespoon butter 1 headofromaine lettuce , leaves separated and rinsed
DIRECTIONS
• First , makedressing by processing vinegar , mustard , shallot , garlic , thyme , ½ teaspoon salt and ½ teaspoon pepperin blender or small food processor for 15 seconds . Add oil and process until emulsified , about 15 seconds .
• Drizzle baguette toasts with olive oil and spread with your favoritecheese . Set aside .
• Fry eggs in butterto desired consistency ( about 2 minutes forsoft yolks , 3for soft setand 4for firm set .)
• While eggsare cooking , toss lettucewith bacon and enough dressing for your taste ( startwith ¼ cup and add moreasneeded ). Divide among plates .
• When eggs are done , slide one onto each plate and arrangecheesetoasts around the edge . Grind fresh pepperover all and serve .
Warm Shrimp Salad
SERVES 2 *
INGREDIENTS 1 bunch thin asparagus , trimmed 12 large shrimp , peeled and butterflied 1 tablespoon Old Bayseasoning 3 tablespoons butter ¼ cup white wine Juice from one lemon Shaved or grated parmesan cheese for garnish Freshly ground pepper
DIRECTIONS
• Bring alarge pot of watertoaboil and add agenerous pinch of salt . Add asparagus and cook until crisp-tender , about 2 minutes . Remove and set aside .
• Add shrimp and Old Bay to the water and simmer until shrimp are cooked through , about 3 minutes . Drain and set aside .
• Melt butter in a small saucepan over medium heat . Add wine and lemon juice and simmer for one minute .
• Assemble as follows : asparagus , topped with shrimp , drizzled with dressing . Scatter parmesan on top and grind on some pepper . Serveimmediately .
* Can be increased as needed .
28 MAY 2018 MILLBURN & SHORT HILLS MAGAZINE