image description September 4, 2013

GiGi’s Chopped Salad With Green Goddess Dressing

GiGi’s Chopped Salad With Green Goddess Dressing

Ingredient List Print Recipe

  • 1 pound 16-20 count ocean-caught shrimp, peeled
  • 2 hard boiled eggs
  • 1 Belgian endive
  • 2 ribs celery, diced
  • 3/4 pound haricot vert or green beans
  • 1 small to medium head romaine lettuce
  • 1 poblano pepper, diced
  • 2 cups cherry tomatoes, halved
  • 1 cup frozen peas
  • 1/2 cup red onoin, diced
  • 1/4 cup minced chives
  • 1/4 cup minced parsley

Green Goddess Dressing

  • 1 cup lightly packed parsley leaves
  • 4 scallions, chopped
  • 6 anchovy fillets in oil, drained and chopped
  • 1/3 cup lightly packed tarragon leaves
  • 5 large basil leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 1  1/2 teaspoons Worcestershire sauce
  • 2 teaspoons white vinegar
  • 1 garlic clove
  • 3/4 cup mayonnaise
  • Kosher salt
  • Freshly ground pepper

Steakhouse-Style Entrée Salad

By Andrew Zimmern

This is my interpretation of a chopped salad I grew up eating in New York City, a staple at our old-school neighborhood steak house. The veggie-heavy dish gets plenty of protein from the shrimp and hard-boiled eggs, vitamin C and fiber from the fresh green beans and peas, while celery packs in a ton of Vitamin A and potassium, and tomatoes add powerful antioxidants. Topped off with a creamy, herb-filled dressing and you have one of my favorite salads.

Instructions

Servings: 4 to 6 as an entrée salad

Make the Green Goddess Dressing

In a food processor, combine all of the ingredients except the mayonnaise, salt and pepper; pulse until very finely chopped. Add the mayonnaise and puree until nearly smooth and pale green. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.

Prepare the Salad

First, blanch the green beans. Fill a sauce pan with water and bring to a boil. Add green beans or haricot verts, cooking for about 5 minutes. Drain, rinsing green beans with ice-cold water to stop the cooking process. Reserve to the fridge to cool completely.

In a smaller sauce pan, add the peas and cover with water. Bring to a boil and cook for about 3 minutes. Strain and reserve to the refrigerator to cool.

Next, cook the shrimp. Bring a pot of heavily-salted water to a boil. Once boiling, add shrimp. Cook for 2 minutes. Allow to cool. Slice lengthwise and reserve in the fridge until ready to serve the salad.

Dice the pepper, celery, onion and endive. Reserve.

Cut the beans into 1-inch lengths. Slice the eggs. Halve the tomatoes.

Mince the herbs for garnish.

To Serve

For a nice presentation, place chopped lettuce and endive on a large platter. Add one ingredient at a time, making bold stripes of color and texture with each topping. Drizzle some dressing on top, passing the rest at the table. For easier serving, place all ingredients in a large mixing bowl. Season with salt and ground black pepper, toss with dressing to coat, and serve immediately.

 

Photograph by Madeleine Hill. 

Summary

Recipe Name
GiGi's Chopped Salad With Green Goddess Dressing
Published On
Average Rating
2.5 Based on 16 Review(s)

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