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• 4 large eggs, hard boiled
• 12-16 large raw peeled and deveined shrimp, sauteed just before serving (or see hints below)
• 8-12 slices bacon, crisply cooked
• 1/2 ripe avocado
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 small clove garlic
• 1/4 cup chopped chives
• 1/4 cup parsley leaves
• 2 Tbs mint rough chopped mint leaves
• 2 Tbs white wine vinegar (or tarragon vinegar)
• salt and pepper to taste
• 1/2 large head iceberg lettuce cut into 4 wedges (or more as needed)
• sliced grape tomatoes as needed (approx. 1 1/2 - 2 cups)
1. Hard cook the eggs by adding them to a deep medium sized pot and adding just enough water to cover. Bring to a boil and, just as the water does come to a boil, set your timer for exactly 12 minutes. When the timer goes off, run eggs under cold water and peel when cool enough to handle.
2. Crisp the bacon in a large saute pan.
3. Use a blender or a food processor to make the dressing by adding half of a ripe avocado to it with 1/2 cup each plain yogurt and mayonnaise and then add 1 small clove of garlic and 1/4 cup each chopped chives and parsley leaves, then add 2 Tbs chopped mint and puree everything.
4. Then, at that point, add a couple Tbs of white vinegar or even tarragon vinegar if you like, season with salt and pepper to taste and puree it for another minute and it is good to go.
5. Drain the bacon on paper towels when it is nice and crisp and pour off some of the bacon fat if you need to and then saute the shrimp in the same pan until it is just cooked through. Once the shrimp are done, it's time to assemble the salads.
6. Place a wedge of iceberg lettuce on the plate and spoon a generous amount of the dressing over the top and around that and then add a sliced hard cooked egg if you're using it, add some sliced grape tomatoes, add some of the shrimp and crumble a couple of pieces of crispy bacon over the top to finish!
HINTS: Use defrosted, already cooked cocktail shrimp instead of sauteing your own raw shrimp.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.