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