flavor
An Unexpected
Warm-Up to a Meal
These salads offer a comforting alternative
WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
N
ot 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. A plate
full of Warm Bacon and Egg Bistro Salad will turn
breakfast for dinner into easy elegance. And Warm
Shrimp Salad combines seafood with tender aspara-
gus and a light and lovely wine-based dressing.
Warm Bacon and
Egg Bistro Salad
SERVES 4
INGREDIENTS
3 tablespoons red wine 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 olive oil
12 baguette slices, toasted
2 tablespoons olive oil, toasted
Your favorite spreadable cheese — brie, Boursin, etc.
4 eggs
8 slices bacon, chopped and cooked
1 tablespoon butter
1 head of romaine lettuce,
leaves separated and rinsed
DIRECTIONS
• First, make dressing by processing vinegar, mustard,
shallot, garlic, thyme, ½ teaspoon salt and ½ teaspoon
pepper in 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 favorite cheese. Set aside.
• Fry eggs in butter to desired consistency (about 2 minutes
for soft yolks, 3 for soft set and 4 for firm set.)
• While eggs are cooking, toss lettuce with bacon and
enough dressing for your taste (start with ¼ cup and
add more as needed). Divide among plates.
• When eggs are done, slide one onto each plate and
arrange cheese toasts around the edge. Grind fresh
pepper over all and serve.
Warm Shrimp Salad
SERVES 2*
INGREDIENTS
1 bunch thin asparagus, trimmed
12 large shrimp, peeled and butterflied
1 tablespoon Old Bay seasoning
3 tablespoons butter
¼ cup white wine
Juice from one lemon
Shaved or grated parmesan cheese for garnish
Freshly ground pepper
DIRECTIONS
• Bring a large pot of water to a boil and add a generous
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. Serve immediately.
* Can be increased as needed.
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MAY 2018 MONTCLAIR MAGAZINE