| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Chinese |
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Dijon mustard |
| 3 |
tb |
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 |
tb |
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 |
ts |
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 |
lg |
Shallots; minced (1 heaping teaspoon) |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Sherry wine vinegar |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Vegetable oil |
|
|
Freshly ground white pepper |
INSTRUCTIONS
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 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.
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@wf.net" <abprice@wf.net> on Mar 22,
1998
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