Asparagus, Prosciutto, Celery Salad with Yuzu Dressing, Tempura Flakes, and Bacon Cream

Salad yuzu bacon cream

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


Here's a salad you can easily put together and impress your friends. The key is presentation. They'll be delighted by the bacon cream dots on the plate and the yuzu flavor!


1/2 cup asparagus, blanched, ice shocked, and cut into slivers
1/2 cup sliced prosciutto
1/2 cup thinly sliced celery (use a mandoline), ice shocked
1/4 cup tempura flakes
1/4 yuzu dressing (

For the Bacon Cream (this makes more than you'll need, so use it in another dish!):
2 slices of smoked bacon, diced
2 tbsp chopped onion
1 cup stock (chicken, veal, or vegetable)
2 sprigs fresh thyme
1/3 cup heavy cream
freshly ground pepper to taste
garlic oil (about 1 tbsp)


To make the bacon cream: 1. Heat garlic oil in a saute pan on medium-high heat. 2. Saute the bacon and render its fat. 3. Add the onion, thyme, and pepper. Cook for a couple of minutes. 4. Add the stock and reduce until about 1/2 cup. 5. Add the cream and reduce again until about 3/4 cup. It should be very thick. 6. Remove from heat and strain. Discard the herbs and bacon (or eat them later!). 7. Refrigerate to solidify.

To assemble the salad:

  1. Place the bacon cream in a piping bag and pipe 6 dots on each plate. Optionally, you can pipe dots of increasing size for additional design.
  2. Pile the asparagus, prosciutto, and celery opposite of the dots in neat little piles.
  3. Top the piles with the yuzu sauce.
  4. Sprinkle the tempura flakes on top of the salad.
  5. Enjoy immediately! :)


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