From: Chef Jose Goetz, Founding Farmers and Farmers Fishers Bakers. Yield: 24 large entrée salads.
60 cups chopped romaine lettuce
2¼ to 3 cups prepared red wine vinaigrette
12 cups Pickled Vegetable Potato Salad (recipe follows)
96 poached 16/20 shrimp, peeled
12 hard boiled eggs, quartered
12 cups grape tomatoes, halved
6 cups peeled and diced cucumber
6 cups diced mango
6 avocados, sliced
1½ to 3 cups thinly sliced green onions, white and very light green portion only
About 9 cups Louie Dressing (recipe follows)
12 lemons, cut into wedges
Louie Dressing (approximately 9 cups):
5 cups mayonnaise
2½ cups cocktail sauce
2/3 cup sour cream
1 Tbsp. Old Bay Seasoning
1 Tbsp. freshly squeezed lemon juice
to taste, hot pepper sauce
2/3 cup finely diced celery
¼ cup plus 2 Tbsp. sweet pickle relish
2½ Tbsp. finely chopped flat leaf parsley
2 Tbsp. finely chopped green onions, white and very light green portion only
Pickled Vegetable Salad: (approximately 32 cups):
9 lb. Russet or Yukon Gold potatoes
1 cup + 2 Tbsp. extra virgin olive oil
1 cup + 2 Tbsp. red wine vinegar
1½ cups thinly sliced red onion
3 Tbsp. minced garlic
2 Tbsp. kosher salt
1 Tbsp. granulated garlic
¾ tsp. white pepper
6 loosely packed cups outer Brussels sprouts leaves
2 cups sliced cauliflower flowerets
1½ cups thinly sliced celery
1½ cups 2-3-inch-pieces thin asparagus spears
1 cup bread and butter pickle relish or chopped bread and butter pickles
1 ½ cups finely chopped flat leaf parsley
1½ cups finely chopped chives
to taste, kosher salt
For salad: For each salad, toss 2½ cups of the lettuce with 1½ to 2 tablespoons of the vinaigrette and place in a chilled serving bowl. Spoon ½ cup of the potato salad across the center. Arrange 4 shrimp, 2 pieces egg, ½ cup of tomatoes, ¼ cup of cucumber, ¼ cup of mango and 2 slices of the avocado around the potato salad. Sprinkle 1 to 2 tablespoons of the green onion over the top and serve with the dressing and lemon wedges on the side.
For Louie dressing: Whisk together the mayonnaise, cocktail sauce and sour cream until smooth. Add the Old Bay and lemon juice, and season to taste with hot pepper sauce. Stir in the celery, relish, parsley and green onions.
For pickled vegetable salad: Simmer potatoes in salted water to cover until tender, about 15 minutes, depending on their size. Meanwhile combine dressing ingredients and let sit while potatoes cook.
For pickled vegetable salad: Drain potatoes. When cool enough to handle but still warm, leaving the skins on, cut into ½- to ¾-inch dice. Gently toss with the vinaigrette and then fold in the remaining ingredients. Season to taste with salt. Salad can be served at this point or refrigerated, but is best served at room temperature.
