Warm Shad Salad with Bacon Vinaigrette


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.


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 saute the pieces in the bacon fat, turning once, until each is just cooked through (thin trimmings will take only a few seconds). Remove fish and keep warm with bacon.

Reduce heat to low and add 1 tablespoon of bacon fat to skillet. Saute shallot 30 seconds, then add honey, mustard, vinegar, and vegetable oil. Whisk together 1 minute, then remove from heat.

In a large bowl, toss greens with enough of the warm dressing to coat; adjust the seasoning with salt and pepper if necessary. Portion the salad onto individual plates and arrange the pieces of fish over it. Garnish with bacon.


4 servings

Preparation Time

30 Minutes

Total Time

35 Minutes


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