Sunday, June 10, 2018

Farmer's Market Salad with Shrimp, Basil Citrus-Honey Vinaigrette, and Herbs de Provence Croutons

Like most of you, I woke up Saturday morning to the devastating news about Anthony Bourdain. I was shocked and saddened to say the least. I immediately thought of the food blogging community and knew this would have a huge impact, but I mostly thought of my best blogging friend, Deb of Kahakai Kitchen. Deb is a much bigger Bourdain fan than me. Over in Hawaii, Deb was sound asleep with no knowledge of the sad news that awaited her.
Hours later Deb and I messaged about the news. Our hearts went out to Bourdain's family and friends, but our hearts also went out to our current I Heart Cooking Clubs chef Eric Ripert, not only because Eric and Anthony were best friends, but also because the news outlets were reporting that it was Ripert who found Bourdain. I couldn't imagine finding any of my friends that way.

It was then we decided to honor Bourdain, as well as Ripert and Bourdain's friendship, with a special theme at I Heart Cooking Clubs next week, For A Friend.  If anyone would like to join in with a dish to honor Anthony Bourdain, please do so. Your dish doesn't have to be specific to any chef or theme. Your recipe can be anything that speaks to you. A comforting dish. A dish inspired by a story or an adventure. A unique one-of-a-kind dish, like Bourdain. It can be anything, For A Friend.

If you would like to participate in our special theme at I Heart Cooking Clubs, please click on the link to IHCC in this post. It will redirect you to our site where you can link your dish, and a picture, to our post and also see the dishes others share.

I urge everyone to continue discussing mental health and suicide. These issues are simply not discussed enough. If you, or a friend are suffering, please know that you are important, you are loved, and you make a difference. Please call 1-800-273-8255, 24/7 for help.

I'll end with my favorite Bourdain quote, and one I tend to live my life by, "Move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else's shoes or at least eat their food. Open your mind, get up off the couch, move. - Anthony Bourdain

Farmer's Market Salad w/ Shrimp, Basil Citrus-Honey Vinaigrette, and 
Herbs de Provence Croutons
Recipe Adapted from Avec Eric
by Eric Ripert
Serves 2

1 lemon, zested and juiced
1 lime, zested and juiced
1 tablespoon honey
1 teaspoon Dijon mustard
salt and black pepper, to taste
6 tablespoons canola oil
1/2 cup fresh basil, sliced into ribbons
3 - 4 cups fresh lettuce
1/2 pound shrimp
teaspoon olive oil
1 clove minced garlic
sliced cucumber
sliced tomatoes
 2 slices of country bread
2 tablespoons butter
1 tablespoon Herbs de Provence

For The Dressing: Whisk the lemon zest and juice, lime zest and juice, honey, and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.  Add the basil and whisk. Set aside so the flavors can meld.

For The Shrimp: Preheat oven to 400F. In a skillet, or baking sheet, toss the shrimp with one teaspoon olive oil and one clove of minced garlic. Bake at 400F for about 8-10 minutes. (You can arrange the shrimp on a skewer if you like).

For the Croutons: Cut two slices of country bread into cubes. Melt two tablespoons butter and add in about 1 tablespoon Herbs de Provence. You can either toast the croutons in the oven with the shrimp or toast the croutons on the stovetop. I made my croutons on the stovetop over medium heat until the bread was toasty on all sides. It took less than five minutes. Allow to cool.

To Assemble The Salad: In a large bowl, toss the salad with the desired amount of dressing. I added sliced cucumbers and cherry tomatoes, but you can add whatever you like. Any kind of olive would be especially nice with this salad. Arrange the salad in a bowl, decorate with homemade croutons and shrimp. Drizzle the shrimp with a bit of the dressing, both for looks and taste. Serve immediately!

Follow This Link To IHCC


  1. This has definitely a sad week for the food community. I feel like everyone has been touched by Bourdain in some way shape or form.

  2. That's lovely, Kim. I will certainly try and participate.

  3. I am still reeling a week later. So very sad.
    On a happier note, your salad looks fresh and delicious.


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