Not only is the colorful classic recipe delicious, it’s an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, and sliced. Learning never tasted so good.
Knives Used in this Video:
Gyuto aka Japanese Chef’s Knife
Asian Cook’s Knife, 7”
These two knives have similar shapes to the one featured in the video.
In Japan, this knife style is known as a gyuto and is the Japanese equivalent of the chef’s knife. It is an all-purpose knife ideal for meat and fish, yet it also performs beautifully on vegetables. Although the blade profile is narrower than the traditional chef’s knife, it still offers plenty of knuckle clearance when cutting on a board.
Other things you’ll learn in this video:
- How to coarse chop vegetables.
- How to make a court bouillon.
- Why you should slowly cook shrimp.
- How to blanche green beans.
- How to chop an onion.
- How to dice a pepper.
- How to mince herbs.
- Tips for plating.
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Steakhouse Chopped Salad with Green Goddess Dressing
For the Green Goddess Dressing
- 2 cups lightly packed parsley leaves
- 7 scallions, chopped
- 12 anchovy fillets in oil
- 1/3 cup lightly packed tarragon leaves
- 1/4 cup lightly packed basil leaves
- 2 tablespoons fresh lemon juice, or to taste
- 2 tablespoons Worcestershire sauce
- 3 tablespoons red wine vinegar
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- Kosher salt
- Freshly ground pepper
For the Chopped Salad:
- 1 pound U16 count wild caught shrimp, peeled, deveined, and halved lengthwise
- 1 onion, chopped
- 1 lemon, halved
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3/4 pound haricot vert or green beans
- 1 cup frozen peas
- 1 Belgian endive, thinly sliced
- 1 medium head romaine lettuce, thinly sliced
- 2 hard boiled eggs, quartered
- 2 ribs celery, sliced
- 1 poblano pepper, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup minced chives
- 1/4 cup minced parsley
Make the Green Goddess Dressing:
In a blender, pulse to combine all the ingredients except the mayonnaise, sour cream, salt and pepper. Add the remaining ingredients and pulse very briefly to combine. Scrape the dressing into a bowl and adjust seasoning. Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.
Prepare the Salad:
First, cook the shrimp. Bring a pot of water to a boil and add the onion, lemon, carrots and celery to make a flavorful court bouillon to poach the shrimp in. Cook for 10 minutes and then add shrimp. Cook for a minute, then turn off the heat and allow the shrimp to steep in the water until cooked through. Remove and reserve. Allow to cool and reserve in the fridge until ready to serve the salad.
Next, 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, and place in an ice bath to stop the cooking process. Reserve.
In a smaller saucepan, 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.
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.