Best Palm Gigi Salad Recipes

The Palm Restaurant Basic Vinaigrette image

Provided by SharleneW

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 4

1/4 cup good-quality red wine vinegar
1 garlic clove, pressed
1 teaspoon fine sea salt
3/4 cup extra virgin olive oil

Steps:

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.

Nutrition Facts : Calories 89.8, Fat 10.1, SaturatedFat 1.4, Sodium 145.6, Carbohydrate 0.1

The Palm's Monday Night Salad image

Provided by SharleneW

Categories Oven

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers!!!)
2 large garlic cloves, crushed with the side of a large, heavy knife
2 tablespoons olive oil
3/4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine)
2 small radishes, ends trimmed, thinly sliced
3 ripe beefsteak tomatoes, cored and chopped, including seeds and juices
1/4 teaspoon fine sea salt
16 anchovies packed in oil, fillets, rinsed and chopped
1 small yellow onion, peeled and finely chopped
1/2-3/4 cup vinaigrette (Palm's Basic Vinaigrette)
1/4 cup crumbled blue cheese (optional)

Steps:

Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

Nutrition Facts : Calories 151, Fat 8.9, SaturatedFat 1.4, Cholesterol 13.6, Sodium 740.6, Carbohydrate 13.2, Fiber 3.8, Sugar 8.2, Protein 6.9

Palm Gigi Salad Recipe - (3.7/5) image

Provided by lisalang

Number Of Ingredients 11

DRESSING:
1/2 pound string beans, cleaned and cut into 1 inch pieces, cooked until crisp-tender, about 5 minutes
1/2 pound medium shrimp, peeled and deveined, cooked and chopped into small pieces
1 or 2 large beefsteak tomatoes, seeded, and chopped into 1-inch pieces (no need to peel)
1 sweet onion, such as Vidalia, chopped into 1/2-inch pieces
4 slices bacon, fried until crisp, drained, then crumbled
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Whisk salad dressing ingredients together. Taste for seasoning. Combine string beans, shrimp, tomatoes, and onions in decorative bowl. Toss with dressing and let absorb flavors for about 1/2 hour. Just before serving, toss in bacon bits and serve.