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Warm Shad Salad with Bacon Vinaigrette

by in May 2005

Total Time: 30

Yield: 4 servings

Ingredients:

  • 2 ounces mixed salad greens
  • 3/4 cup tender leafy herbs such as dill, tarragon, parsley, and basil
  • 4 slices thick-cut smoky bacon, cut crosswise into 1/2-inch pieces
  • 1 pound boneless, skinless shad
  • Salt and freshly ground black pepper, to taste
  • 1 large shallot, chopped fine
  • 1 tablespoon honey
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon cider vinegar
  • 2 tablespoons light vegetable oil
  • Toss salad greens with herbs; refrigerate.

Instructions:

In a heavy nonstick skillet, render bacon over medium heat until brown and lightly crisped; remove and keep warm. Pour off and reserve most of the bacon fat, leaving about a tablespoon in the pan.

Lightly season fish with salt and pepper. Cut any large pieces into bite-sized portions. Increase the heat to medium high and quickly saut

Updated Tuesday, March 29th, 2005
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