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Palace Court Salad

American.foodie's picture
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.
  Mayonnaise 1 1⁄4 Cup (20 tbs)
  Chili sauce 1⁄4 Cup (4 tbs), strained
  Chopped chives 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Tarragon 1 Teaspoon, finely chopped
  Salt To Taste
  Pepper white 1
  Lemon juice 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Mayonnaise 3 Tablespoon
  Iceberg lettuce 2 Cup (32 tbs), shredded
  Tomato slices 6 (Half Inch Each, 2 1/2 Inches In Diameter)
  Artichoke bottoms 6 (Cooked Or Canned)
  Hard-cooked eggs 3 , finely chopped
  Pimiento strip 6

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.

Recipe Summary

Side Dish

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Palace Court Salad Recipe