From the Palm Restaurant
1 lb green beans, ends trimmed
1 lb 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
1/4 lb bacon, cooked until crisp, then drained
6 jumbo (U-12) shrimp or 12 medium shrimp, cooked, peeled, and cut into 1/2 - inch lengths
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. Ct into 1 1/2 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.
Variation for the West Coast Gigi:
Garnish each salad with hard-boiled egg, peeled and cut into wedges and 1/2 Hass avocado, peeled and sliced.
1 lb green beans, ends trimmed
1 lb 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
1/4 lb bacon, cooked until crisp, then drained
6 jumbo (U-12) shrimp or 12 medium shrimp, cooked, peeled, and cut into 1/2 - inch lengths
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. Ct into 1 1/2 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.
Variation for the West Coast Gigi:
Garnish each salad with hard-boiled egg, peeled and cut into wedges and 1/2 Hass avocado, peeled and sliced.
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