Wolfgang puck's chino chopped vegetable salad with shrimp

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Dijon mustard
3 tablespoons Sherry wine vinegar
½ cup Extra-virgin olive oil
½ cup Almond or safflower oil
Salt
Freshly ground white pepper
Salad
Spago House Salad Dressing; (see below)
⅓ pounds Cooked fresh shrimp
1 tablespoon Olive oil
½ cup Diced fresh artichoke bottoms
Salt
Freshly ground white pepper
½ cup Diced carrots
½ cup Diced green beans
½ cup Diced red onion
½ cup Diced radicchio
½ cup Fresh corn kernels
½ cup Diced celery
½ cup Diced ripe avocado
¼ cup Peeled seeded and chopped tomato
4 teaspoons Grated Parmesan cheese
Fresh caviar; optional
1 cup Mixed greens of your choice; (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces
2 cups Assorted greens; (curly endive, baby lettuce, chicory, etc)
2 larges Shallots; minced (1 heaping teaspoon)
1 tablespoon Dijon mustard
2 tablespoons Sherry wine vinegar
½ cup Olive oil
½ cup Vegetable oil
Freshly ground white pepper

Directions

MUSTARD VINAIGRETTE

MIXED GREENS

SPAGO HOUSE SALAD DRESSING

1. Prepare the vinaigrette: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season to taste with salt and pepper and set aside. Whisk again when ready to serve.

2. Prepare the salad: In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about three minutes. Transfer to a large bowl and let cool.

3. Blanch the carrots and beans by placing each into a fine mesh basket.

Set the basket into a pot of boiling salted water and cook until al dente, two to three minutes. Plunge into cold water to stop the cooking process.

Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery.

4. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste.

5. Toss the greens with the reserved vinaigrette and season with salt and pepper to taste.

6. Lightly brush eight ¾-cup ramekins with Spago salad dressing. For each portion, arrange a few pieces of shrimp on the bottom. Fill with ½ cup chopped salad and pat down well to fill the cup and level the top.

7. Prepare the salad dressing: In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.

Presentation: Toss the greens with just enough dressing to coat the leaves.

Divide equally and arrange in the center of each of eight salad plates.

Invert a cup of salad onto the greens and rap gently as necessary to unmold. Spoon a little caviar on top, if desired. Serve immediately.

To prepare ahead: Through step 3, refrigerating until needed. (The dressing will keep, refrigerated, for up to one week.) Note: You can be as creative as to the vegetables you want to include or exclude in your salad. For example, you can use baby peas in season, or diced Chinese pea pods, or diced Italian squash, etc.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : A popular dish from Wolfgang's restaurant.

Recipe by: Wolfgang Puck

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 22, 1998

Related recipes