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Gigi Salad




Source of Recipe


"The Palm Restaurant Cookbook"


Recipe Introduction


Regulars at The Palm — which originated in New York but now has more than two dozen outposts — often simply ask for a "Gigi," a salad named for longtime West Hollywood, Calif., Palm manager Gigi Delmaestro.


List of Ingredients




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

3/4 cup Basic Vinaigrette (recipe follows)

1/4 pound bacon, cooked until crisp, then drained

6 jumbo (U-12) shrimp or 12 medium shrimp, cooked, peeled and cut into 1/2-inch lengths

Recipe



In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until the beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Cut into 11/2-inch lengths.

In a large bowl, combine the beans, tomatoes, onion and 1/2 cup vinaigrette. Toss until evenly coated, adding the remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp. Serve at once.

Makes 4 to 5 servings.

Basic 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

Combine the ingredients in a jar that will seal tightly, and shake vigorously to emulsify. 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 the olive oil will flow. Always shake well again just before tossing with a salad.

Makes 1 cup.