Tempura-Crisped Shrimp Salad
The Orient is the orientation at Citizen (3858 Oak Lawn Avenue), the latest hot-ticket restaurant from Dallas chef Chris Ward. Establishing a Japanese baseline, Ward spritzes fresh shrimp with the lightest of tempura batters, deep-fries them, and nestles them in a bed of udon noodles. For the garnish, he turns toward Europe and America, roasting strips of red bell pepper and adding a sprightly salad of mixed greens. The final touch —a French-influenced dressing of soy sauce and rice wine vinegar—perfectly balances East and West.
