Wolfgang Puck's Chino Chopped Vegetable Salad with Shrimp

Title:
Wolfgang Puck's Chino Chopped Vegetable Salad with Shrimp

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:




----------------------------MUSTARD
VINAIGRETTE----------------------------


     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





--------------------------------MIXED
GREENS--------------------------------


          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)



-------------------------SPAGO
HOUSE SALAD DRESSING-------------------------


     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





 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" 
on Mar 22,


 1998