Wolfgang Pucks Chino Chopped Vegetable Salad with Shrimp

Wolfgang Pucks Chino Chopped Vegetable Salad with Shrimp Ingredients

MUSTARD VINAIGRETTE	1/2 c Diced red onion
1 tb Dijon mustard	1/2 c Diced radicchio
3 tb Sherry wine vinegar	1/2 c Fresh corn kernels
1/2 c Extra-virgin olive oil	1/2 c Diced celery
1/2 c Almond or safflower oil	1/2 c Diced ripe avocado
Salt	1/4 c Peeled seeded and chopped
Freshly ground white pepper	4 ts Grated Parmesan cheese
MIXED GREENS	Fresh caviar; optional
Salad	1 c Mixed greens of your choice;
Spago House Salad Dressing;	2 c Assorted greens; (curly
1/3 lb Cooked fresh shrimp	SPAGO HOUSE SALAD DRESSING
1 tb Olive oil	2 lg Shallots; minced (1 heaping
1/2 c Diced fresh artichoke	1 tb Dijon mustard
Salt	2 tb Sherry wine vinegar
Freshly ground white pepper	1/2 c Olive oil
1/2 c Diced carrots	1/2 c Vegetable oil
1/2 c Diced green beans	Freshly ground white pepper

Instructions for Wolfgang Pucks Chino Chopped Vegetable Salad with Shrimp

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 Wolfgangs restaurant. Recipe by: Wolfgang Puck Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 22, 1998

Main Ingredient: ShrimpCuisine: American

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Ingredient Insight - look inside this recipe

Almond	Artichoke	Avocado	Beans
Carrot	Caviar	Celery	Corn
Dijon Mustard	Greens	Mustard	Olive Oil
Parmesan	Radicchio	Red Onion	Salt
Shallot	Shrimp	Vegetable oil	Vinegar
White Pepper

Morning American Corn Celery Parmes Artichokes Bean Mustard Olive oil Carrot Cheese Onion Red Onion Parmesan Caviar Shallot Sherry Shrimp Wine Green beans Lunch

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