Thursday, February 3, 2011
Bite with Belkys: Frisee and Lardon Salad with Grilled Shrimp from Mustard Seed Bistro & Market
Want a salad that doesn't taste like rabbit food? Tonight, one chef showing us how to make one filled with more than just vegetables. Let's grab a Bite with Belkys.
The Chef: Tim Boyd
The Restaurant: Mustard Seed Bistro & Market
The Dish: Frisee and Lardon Salad with Grilled Shrimp
2 strips of thick cut bacon
2 Tbs. of extra virgin olive oil, to cook bacon
1 large portobello mushroom cap, diced
salt, to taste
pepper, to taste
6 Tbs. of red wine vinegar
8 - 16/20 shrimp (cleaned)
2 eggs, poached
1/2 a mango, diced into small cubes
1/2 lb. of frisee lettuce
Method of Preparation:
-Start by making a bacon dressing. Cook chopped, thick cut bacon in a little extra virgin olive oil. Then, add sliced portobello mushrooms and season it with a pinch of salt and pepper.
-Next, deglaze the pan with a drizzle of red wine vinegar. Toss the dressing and set it to the side.
-Now, move on to the shrimp. Pour a drizzle of extra virgin olive oil over the shrimp and season with salt and pepper. Chef Tim says to grill the shrimp for about four minutes.
-Then, poach two eggs in boiling water.
-To assemble the salad, in a mixing bowl combine diced mango, frisee lettuce, and the bacon dressing.
Serve the salad and top it with the poached eggs. Then, place the shrimp and garnish with chopped chives, belgian endive and a little black pepper.
Serving Suggestion: Cabernet Sauvignon
Take a copy of the recipe to the restaurant and receive a complimentary glass of house wine. (Valid for one month after air date)
FOR MORE INFORMATION:
Mustard Seed Bistro & Market
256 South University Drive
Plantation, FL 33324