Gigi salad
Inspired by "Something's Gotta Give"
MAKES 4 TO 5 SERVINGS
Vinaigrette:
1/4 cup good-quality red wine vinegar
1 clove garlic, pressed
Scant 1 teaspoon fine sea salt
3/4 cup extra-virgin olive oil
Salad:
1 pound green beans, ends trimmed
1 pound ripe beefsteak tomatoes, cored and roughly chopped into 1/2-inch chunks, including seeds and juice
1 medium onion, cut into 1/2-inch dice
1/4 pound bacon, cooked crisp, then drained
6 jumbo or 12 medium shrimp, cooked
1 hard-boiled egg, peeled and cut into wedges, (optional)
1/2 Hass avocado, peeled and sliced (optional)
To make vinaigrette, combine ingredients through olive oil in a jar that seals tightly; shake vigorously to emulsify. Set aside.
In a saucepan of rapidly boiling salted water, cook green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Cut into 1-1/2-inch lengths.
In a large bowl, combine beans, tomatoes, onion and 1/2 cup vinaigrette. Toss until evenly coated, adding remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of bacon over each salad; scatter with a few pieces of shrimp and, if desired, the egg wedges and avocado. Serve at once.
Note: The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so olive oil will flow. Always shake well again just before tossing with a salad.
From The Palm Restaurant Cookbook
by Brigit Legere Binns
Nutrition facts per serving: 774 calories, 62 g fat, 12 g saturated fat, 286 mg cholesterol, 19 g carbohydrates, 40 g protein, 1,403 mg sodium, 7 g fiber
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