My Ivy Chopped Salad

"From Gwyneth Paltrow's My Father's Daughter"
 
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Ready In:
40mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
  • Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
  • While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes.
  • Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
  • Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.

Questions & Replies

  1. I frequented the Ivy over a 25 year period and the only thing I ordered was the grilled salad with grilled shrimp. The salad didn't contain beets, though. I've made this salad sans beets & salmon. Very close to the original. I recommend lightly grilling romaine lettuce w/ olive oil + salt & pepper.
     
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Reviews

  1. I made this for company and it was fabulous. I cooked the beets earlier in the day and grilled the veg. with the salmon. I make balsamic dressings all the time and the lime juice did give it an extra good flavor. The fresh basil and cilantro added a lot of flavor to the salad and shouldn't be missed. I added some feta to my serving, too. Thanks Brooklynne26, for posting several of Gwyneth Paltrow's recipes. I look forward to trying more!<br/>Roxygirl
     
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