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Steakhouse Chopped Salad with Green Goddess Dressing
By Andrew Zimmern
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 crea
- Kosher salt
- Freshly ground pepper
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.