Wolfgang Puck’s Chino Chopped Vegetable Salad With Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Chinese | America, Good, Morning | 1 | Servings |
INGREDIENTS
| 1 | T | Dijon mustard |
| 3 | T | Sherry wine vinegar |
| 1/2 | c | Extra-virgin olive oil |
| 1/2 | c | Almond or safflower oil |
| Salt | ||
| Freshly ground white pepper | ||
| Salad | ||
| Spago House Salad Dressing | ||
| see below | ||
| 1/3 | lb | Cooked fresh shrimp |
| 1 | T | Olive oil |
| 1/2 | c | Diced fresh artichoke |
| bottoms | ||
| Salt | ||
| Freshly ground white pepper | ||
| 1/2 | c | Diced carrots |
| 1/2 | c | Diced green beans |
| 1/2 | c | Diced red onion |
| 1/2 | c | Diced radicchio |
| 1/2 | c | Fresh corn kernels |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced ripe avocado |
| 1/4 | c | Peeled seeded and chopped |
| tomato | ||
| 4 | t | Grated Parmesan cheese |
| Fresh caviar, optional | ||
| 1 | c | Mixed greens of your choice |
| curly endive chicory | ||
| baby lettuce cut or | ||
| torn | ||
| into bite-size pieces | ||
| 2 | c | Assorted greens, curly |
| endive baby lettuce | ||
| chicory etc | ||
| 2 | Shallots, minced 1 heaping | |
| teaspoon | ||
| 1 | T | Dijon mustard |
| 2 | T | Sherry wine vinegar |
| 1/2 | c | Olive oil |
| 1/2 | c | Vegetable oil |
| Freshly ground white pepper |
INSTRUCTIONS
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. 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. 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. 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. Toss the greens with the reserved vinaigrette and season with salt and pepper to taste. Lightly brush eight 3/4-cup ramekins with Spago salad dressing. For each portion, arrange a few pieces of shrimp on the bottom. Fill with 1/2 cup chopped salad and pat down well to fill the cup and level the top. 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@wf.net" <abprice@wf.net> on Mar 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2676
Calories From Fat: 2297
Total Fat: 260.9g
Cholesterol: 196.4mg
Sodium: 2397mg
Potassium: 2118.4mg
Carbohydrates: 65.4g
Fiber: 22.2g
Sugar: 11.3g
Protein: 36.7g