Palace Court Salad
|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|
|Lemon juice||1 Teaspoon|
|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|
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.