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Aldo Salad


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



(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



(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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