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 Aldo
Salad
Our signature salad.
Ingredients:
1 1⁄2 cup sliced Romaine
1⁄2 cup baby arugula
2 oz. smoked mozzarella, julienned
2 pieces of a quartered marinated artichoke
Marinated mushrooms (see below)
7 pieces of rock shrimp chilled, sauteed with garlic
and herbs
3 slices of avocado
2 slices of prosciutto
Small handful of shaved fennel
House dressing as needed
Ingredients:
(Marinated Mushrooms):
2 cups of quartered portabella mushrooms
1⁄4 soy sauce
1⁄4 cup olive oil
1 Lemon (Juiced)
1 tablespoon of sherry vinegar
Sugar, salt and pepper to taste
2 cloves of garlic, sliced
Ingredients:
(House Dressing):
4 cups of Dijon mustard
4 cups of ketchup
1 tablespoon of Tabasco (or to taste)
3⁄4 cup of red wine vinegar
1 cup of sherry vinegar
1⁄4 cup of garlic, minced
2/3 cup of shallots, minced
Sugar to taste
Salt and pepper to taste
3 cups of canola or vegetable
1⁄2 cup of olive oil
Preparation (House Dressing):
Mix the ketchup and mustard
together in a bowl, season with the Tabasco. Whisk in
the vinegars, shallots and garlic. Check the seasonings
and add the sugar.
Slowly whisk in the canola or vegetable oil so that
mixture emulsifies, then stir in the olive oil (gently).
Check seasonings. The dressing should have a good balance
of sweet, vinegar and spicy without any one taste being
too overpowering.
Preparation (for the salad):
In one mixing bowl, toss the
arugula, romaine, onions, fennel and marinated mushrooms
with seasoning and dressing. In a separate bowl, season
the artichokes, shrimp, mozzarella, prosciutto and avocado
with dressing. Place the lettuce mix on the plate and
garnish with the shrimp, artichokes, etc.
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