Shrimp Salad w/ Fava Beans, Corn, Avocado, Heirloom Tomatoes and Smoked Bacon
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.
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Shrimp Salad w/ Fava Beans, Corn, Avocado, Heirloom Tomatoes and Smoked Bacon
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- Serves 4
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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
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For the vinaigrette:
- 1/2 clove garlic, chopped finely
- 3 tablespoons lime juice
- salt and pepper to taste
- 1/3 cup XV olive oil
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- 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.
August 6th, 2009 at 11:42 pm
Oh I will absolutely be making this tomorrow! It looks perfect.
August 7th, 2009 at 12:03 am
Yummy! Looks so refreshing!
August 7th, 2009 at 3:24 am
Why get an Iphone when you can get a hamhock. You can dial the numbers on the scored fat and it also moisturises your skin as you call. A hamhock wins every time against an Iphone.
August 7th, 2009 at 3:52 am
Pork products make salads way better in my opinion. This is my kind of salad…sans iceberg lettuce and heavy on the good stuff!
August 7th, 2009 at 4:54 am
looks amazing, always an inspiration Zen chef!
August 7th, 2009 at 5:29 am
I know people with bacon psychosis. It’s completely without a cure. Too bad, huh?
August 7th, 2009 at 8:26 am
that looks wickedly delicious.
August 7th, 2009 at 8:35 am
Can I put jam on this salad?
I have everything in the house for this, and will make it for Henri this week! w/ a nice chianti, of course.
Happy summer…the salad is very Hamptonesque….fresh and pretty!
August 7th, 2009 at 10:57 am
so if I come dressed as a gin & tonic I can save you and fit in? I’m not coming over if Harvey Weinstein is there though. Noooo. I yelled at him on MV one summer and didn’t realize it was him, but he liked me anyway. LOL
August 7th, 2009 at 2:49 pm
This looks amazing – love the shrimp-bacon-avocado trifecta.
August 7th, 2009 at 10:12 pm
trust me once this bacon condition takes root – no amount of pork therapy is going to help – sorry!
August 8th, 2009 at 6:17 am
Wonderful flavours and textures! Amazing!
August 8th, 2009 at 4:32 pm
Great site and this looks divine. Keep hamming it up.
August 9th, 2009 at 2:48 pm
If I were ever fortunate enough to be spotted ON a nice Hampton lawn, I’ll be sure to sneak you out
Then again, I’d probably be too distracted having you cook for me– mission aborted!
August 10th, 2009 at 5:53 pm
Simple and yum! I love the baby heirloom tomatoes. They’re always so spectacularly sweet… like you!
August 11th, 2009 at 11:27 pm
Stephane, your food is just as beautiful as I imagined! I can’t wait to make this wonderful summer dish. It was great meeting you at last night’s dinner and looking forward to keeping in touch!
August 25th, 2009 at 5:45 am
Avocado is very healthy and has many health benefits. It is rich in nutrients and is excellent as conditioner and makes one’s locks lustrous and smooth, it helps to get rid of the frizz from hair, also helps preventing hair loss and its nutrients helps for good hair growth.
November 1st, 2010 at 11:14 am
Shrimp Salad w/ Fava Beans, Corn, Avocado, Heirloom Tomatoes and Smoked Bacon!! Delicious!!
November 9th, 2010 at 11:20 am
Shrimp Salad w/ Fava Beans, Corn, Avocado, Heirloom Tomatoes and Smoked Bacon.
February 1st, 2011 at 9:01 am
Great message.So true.