Palace Court Salad Recipe
You'll simply love this Palace Court Salad recipe. A delicious Palace Court Salad will surely tempt you to prepare this recipe again and again.
Ingredients
| Mayonnaise | 1 1/4 Cup (16 tbs) (DRESSING) | |
| Chili Sauce | 1/4 Cup (16 tbs), strained (DRESSING) | |
| Chives | 1 Tablespoon, chopped (DRESSING) | |
| Parsley | 2 Tablespoon, finely chopped (DRESSING) | |
| 1 teaspoon fresh tarragon, finely chopped, or 1/2 teaspoon dried tarragon | ||
| Salt | To Taste (DRESSING) | |
| Pepper white | 1 (DRESSING) | |
| Lemon juice | 1 Teaspoon (SALAD:) | |
| Salt | 1/2 Teaspoon (SALAD:) | |
| Mayonnaise | 3 Tablespoon (SALAD:) | |
| Iceberg lettuce | 2 Cup (16 tbs), shredded (SALAD:) | |
| 6 half-inch slices tomato, about 2 1/2 inches in diameter | ||
| Artichoke | 6 , canned (SALAD:) | |
| 3 hard-cooked eggs, finely chopped | ||
| Pimiento strip | 6 (SALAD:) | |
Directions
To make the dressing, in a small bowl combine the mayonnaise and the strained chili sauce, the chives, parsley and tarragon.
Mix together thoroughly and taste.
Season with salt and white pepper if necessary.
For the shrimp mixture, toss all but 6 of the shrimp (reserve them for the garnish) with the lemon juice and 1/2 teaspoon salt.
Then add 3 tablespoons of mayonnaise to the shrimp and stir gently until they are well coated.
Construct the salad on individual chilled salad plates.
Place a thin bed of shredded lettuce about 3 to 4 inches in diameter in the center of each plate.
Put a tomato slice in the center of the lettuce, arrange an artichoke bottom on top of it and spoon equal amounts of the shrimp mixture into the slight hollow of each artichoke bottom.
Sprinkle the chopped egg around the exposed circle of lettuce and garnish each mound of shrimp with the reserved shrimp.
Top with a strip of pimiento if desired.
Mix together thoroughly and taste.
Season with salt and white pepper if necessary.
For the shrimp mixture, toss all but 6 of the shrimp (reserve them for the garnish) with the lemon juice and 1/2 teaspoon salt.
Then add 3 tablespoons of mayonnaise to the shrimp and stir gently until they are well coated.
Construct the salad on individual chilled salad plates.
Place a thin bed of shredded lettuce about 3 to 4 inches in diameter in the center of each plate.
Put a tomato slice in the center of the lettuce, arrange an artichoke bottom on top of it and spoon equal amounts of the shrimp mixture into the slight hollow of each artichoke bottom.
Sprinkle the chopped egg around the exposed circle of lettuce and garnish each mound of shrimp with the reserved shrimp.
Top with a strip of pimiento if desired.
Chef
