Best El Gaucho Salad Recipes

TABLESIDE CAESAR SALAD

Tableside Caesar Salad image

Provided by Geoffrey Zakarian

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 small loaf ciabatta bread, torn into 3/4-inch cubes
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1 large egg yolk
2 fillets salted anchovy, rinsed
1 head roasted garlic, cloves picked out
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup grated Parmesan
1 1/2 cups extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
4 heads baby romaine lettuce, trimmed and leaves removed
Shaved Parmesan, for garnish

Steps:

For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper.
Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan
and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste.
For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.

BIG-BATCH ROQUEFORT DRESSING

Big-Batch Roquefort Dressing image

According to family legend, this recipe came from the El Gaucho restaurant in Seattle, about 50 years ago. It has been a family favorite ever since! It's a wonderful salad dressing, and a top-notch dip as well. Store in glass jars in the refrigerator.

Provided by Yomama

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 10m

Yield 64

Number Of Ingredients 9

Ingredients

5 cups mayonnaise
1 cup sour cream
1 cup buttermilk
6 green onions, chopped
1 clove garlic, chopped
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
salt and ground black pepper to taste
5 ounces crumbled Roquefort cheese

Steps:

Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 1.1 g, Cholesterol 10.3 mg, Fat 15.1 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 144.7 mg, Sugar 0.4 g

EL GAUCHO SALAD

El Gaucho Salad image

This salad goes great with any steak barbecue.

Provided by Lynn Clay @LavenderLynn

Categories Lettuce Salads

Number Of Ingredients 8

Ingredients

1 - head iceberg lettuce, washed and seperated
2 medium tomatoes, cut into segments
2 medium avocados
1/2 cup(s) green olives, without seed
1/3 cup(s) vinegar from the olives
1/3 cup(s) extra virgin olive oil
2 cup(s) manchego cheese, grated
1/2 teaspoon(s) ground oregano, dried

Steps:

Put the olive oil, vinegar, salt, and oregano in deep bowl. Mix well.
Cut the avocados in half and and then into medium pieces. Add the avocado to the vinaigrette and mix.
Rip lettuce into bite-size pieces and put into large bowl.
Add the tomatoes, olives, and vinegar with avocado to the bowl.
Mix the ingredients together so that all is covered with vinaigrette
Add cheese to the top of the salad and serve.