flavor
An Unexpected Warm-Up
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
asparagus and a light and lovely wine-based dressing.
Warm Bacon and Egg Bistro Salad
18
MAY 2018 WAYNE MAGAZINE
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
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
Warm
Shrimp
Salad
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.
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.