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 (http://www.tastytime.com/external_recipes/194-Yuzu-Dipping-Sauce)
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: