We’ve had a lot of local, social groups here at the hotel lately, and while this bistro salad recipe is nothing completely out of the ordinary, it is always popular — and worth writing about because it allows you to change or add to the recipe in so many ways. The following serves four.
2 Romaine hearts, rinsed and chopped
1 cup chopped radicchio
1 small cucumber, peeled, seeded and sliced
6 red radishes, sliced
20 pcs. blanched haricot vert
1 red tomato, cut into wedges
1 yellow tomato, cut into wedges
½ cup crumbled blue cheese
12 cured olives
¼ cup chopped chives
1 marinated skirt steak, grilled medium-rare, sliced
16 to 20 shrimp, marinated, grilled
1 carrot, peeled, spun through Japanese mandolin into curls
Champagne vinaigrette or your favorite dressing
* This recipe is simple. Once the lettuces are rinsed and spun dry, portion the lettuce into four serving bowls. Garnish with cucumber, radish slices, tomato wedges, blue cheese, olives, haricot vert, chives and carrot curls.
* Place the grilled, sliced skirt steak and shrimp on each bowl and serve with your favorite dressing.
About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.