As a Los Angeles native, I am very familiar with chopped salads. It seems like my city is famous for them. La Scala began the craze with their garbanzo bean, salami, cheese and lettuce chopped salad over 50 years ago. Then, of course, there was the famous Brown Derby Cobb Salad that had chopped iceberg lettuce, cheese, tomatoes, bacon and chopped egg. Both salads are still on menus across our country today. And there is another chopped salad that might be my favorite in the late summer and early autumn months.
The vibrant colors of the grilled shrimp, asparagus, scallions, corn and fresh lettuce in the following dish are beautiful, and the ingredients are simply delicious. The Ivy Restaurant first served this satisfying salad on their patio at least 35 years ago. Most diners opted for this salad, especially during the warmer months. Ever since I first tasted it, I have made this reinterpreted version my summertime standby.
In this quintessential California salad, the shrimp and all accompanying ingredients except for the lettuces and avocado are grilled and slightly charred, chopped, and combined into a lightly smoked medley. In the original version all the lettuces were grilled, and the salad was served warm. I prefer to enjoy this lightly chilled because I find the vegetables keep their individual texture. You certainly could serve this warm if that is your preference.
The vegetable combination tossed with the colorful lettuces creates a crisp, smoky dish that is sure to please. Smoked paprika in the vinaigrette brings all the flavors together. It’s also nice that you can prepare the salad a day ahead, well covered and refrigerated.
Serve this with crusty French rolls, olive bread or cheese bread as an accompaniment. Try a crisp, spicy sauvignon blanc or a dry chenin blanc that offers an attractive contrast to the richness of the shrimp. A chilled rose is always appreciated as well.
Chopped Grilled Vegetable and Shrimp Salad
Serves 6 to 8- 1-pound extra-large shrimp, shelled and deveined
- 3/4 cup favorite vinaigrette
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 3 medium heads of radicchio
- 2 medium heads of butter lettuce
- 3 medium zucchini, cut lengthwise into 1/4-inch slices
- 16 asparagus, trimmed and peeled
- 8 scallions, white and light green parts only
- 2 ears of corn, husked
- 1 medium ripe avocado, peeled, pitted and diced
- 2 tablespoons finely chopped fresh herbs: any combination of basil, parsley, dill and chives
2. In a glass measuring cup, whisk together the vinaigrette, mustard and smoked paprika. Pour 1/4 cup of the vinaigrette over the shrimp and marinate for 1/2 to 2 hours in the refrigerator, turning once or twice. Reserve remaining vinaigrette
3. Coarsely chop the radicchio and butter lettuce on a cutting board and transfer them into a large salad bowl. Cover and refrigerate.
4. Prepare the barbecue for medium-heat grilling. Place the zucchini, asparagus and scallions on the grill 3 inches from the heat and barbecue for about 4 minutes per side or until slightly charred. Remove the vegetables from the grill and coarsely chop them into 1-inch pieces. Transfer to a bowl, cover and refrigerate.
5. Place the corn on the barbecue and grill, turning as it just begins to darken. Remove from the grill and, when cool enough, shuck the corn kernels with a sharp knife into vegetable bowl.
6. Place the skewered shrimp flat on the grill. Baste each side with the vinaigrette marinade and grill until just cooked, about 3 to 4 minutes per side. Remove the shrimp from the grill, remove the skewers, and coarsely chop the shrimp into 1-inch pieces. Place in the salad bowl.
7. Just before serving add the avocado and herbs, then drizzle on the remaining dressing. Toss and serve immediately.
Advance preparation: The salad may be prepared up to one day ahead through Step 4 and served cold.
