This is what i feel like eating on hot summer days. It would make the perfect picnic salad even though the simple idea of a picnic has become a distant, unrealistic dream for me. My work schedule won’t allow anything remotely relaxing until at least… december 2012! [insert sympathetic moans here] Anyone wants to start a rescue mission to save zenchef from the rich?… Please!? Just wear camouflage that matches the well-groomed Hampton lawn (that would be very green) or you’ll be spotted right away. If that happens, the miniature pinscher will be unleashed and you’ll be DEAD.
There’s a Peruvian woman who helps me at work who claims this is the best salad she’s ever eaten. It figures – the first time i made this salad i used a leftover shrimp ceviche she taught me how to make. I just added a few colorful vegetables with interesting textures and got something refreshing and light and beautiful to look at. I could not resist throwing a few bits of double-smoked bacon in there, like i didn’t care, because.. well, i guess i’m still struggling with baconhypnosis. No, no.. don’t make fun. It’s a rare psychotic disease that turns every thoughts into ham. Better ham than jam, that’s what i say. As part of my rehabilitation class I have to admit the corn was tossed in the leftover bacon fat… before i licked the pan. That’s when i noticed it was raining lardons outside, i picked up my hamhock to call a friend but he was in bed with the swine flu… the story goes on and on.
I used this shrimp salad as a garnish for a chilled corn soup i made for a dinner party last night, that and a drizzle of basil oil. It received a lot of praise. Did i just spent more time talking about pork products and miniature pinschers than about this light and summery shrimp salad again? I probably did, and i don’t feel no shame at all.
Shrimp Salad w/ Fava Beans, Corn, Avocado, Heirloom Tomatoes and Smoked Bacon
- Serves 4
For the salad:
- 12 jumbo shrimp, cooked and diced
- 12 ounces double-smoked bacon, cut into lardons
- 1 1/2 cup fresh corn, cooked
- 1 1/2 cup fava beans, blanched and peeled
- 1 cup cherry heirloom tomatoes, cut in half
- 2 ripe avocados, diced
- 2 tablespoons basil, chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon chopped thyme
- 1/4 cup scallions, chopped
- salt and black pepper to taste
For the vinaigrette:
- 1/2 clove garlic, chopped finely
- 3 tablespoons lime juice
- salt and pepper to taste
- 1/3 cup XV olive oil
- Whisk the garlic, the lime juice, salt and pepper together and add the olive oil slowly. Reserve.
- In a pan over medium-high heat, toss the lardon and cook until crisp, about 8 minutes. Drain on paper towels.
- Toss all the ingredients of the salad together with the vinaigrette. Check seasoning. Top the salad with the lardons. Serve.