Getting continental
One of the problems a stylish earth-bound bachelor like myself has dealing with the corporate universe is coming up with lunch on a weekly basis.
Suppose you pan-seared a duck breast and made a lovely red-wine pan sauce the night before, but this morning, the leftovers have congealed into a solid mass of duck-fat. Leftovers just won’t do.
So what’s a brother to put into his lunch box?
I have daydreams of bringing a wedge of cheese, some crackers, and uncorking a bottle of wine at my desk around 1:00 pm, putting my feet up and responding in French gibberish to anyone who comments.
Another option, which is less likely to render me unemployed is to rethink the lunch box.
Instead of leftovers, a sammich, or *shudder* cafeteria food, why not bring make lunch into something pleasant?
It doesn’t have to be complicated
Shrimp and Avocado Salad
Ingredients
- 16oz bag of cooked, frozen salad shrimp
- 1 ripe avocado
- 1/2 small red onion, diced
- 2 cloves of garlic, minced fine
- Juice of 1 lime
- Chopped cilantro, to taste
- Salt, pepper to taste
- Dried red pepper flake, to taste
- 1 tablespoon of olive oil
Thaw shrimp, rinse, pat dry with paper towels, and set aside.
Add the juice of one lime to a serving bowl. Peel and cut the avocado into slices, immediately toss in lime juice.
Add diced onion and minced garlic and toss with avocado mixture.
Add shrimp, season with salt, pepper and red pepper flake. Gently toss to incorporate with other ingredients.
Add cilantro and toss with 1 tablespoon of olive oil.
Cover, and refrigerate for about an hour. Serve with crackers or crostini.
Now, adding this to the lunch box with some crackers, a pear, a wedge of brie, and a Limonata is pretty close to my French-y fantasy