Use What You've Got?

by Laura Donnelly — September 10, 2007

Have you ever wondered why some people get the best seats at a restaurant? Or how a restaurant makes a certain dish taste spectacular? How do you navigate the complicated reservation system at a hot and trendy new spot? As a chef and the restaurant critic for my local newspaper, I have learned a few restaurant tips, tricks, and secrets. Some are worth sharing, and some would make your hair stand on end!

For our weekly quick meal recipe, take a tip from the restaurant business, use up leftovers, be creative, and have your ingredients prepped and/or cooked ahead of time. Here is a recipe from the famous Palm Restaurant. I'm sure they just threw it together one night with some leftover shrimp cocktail, some string beans, and a bit of bacon, but it has become one of their famous signature salads. Feel free to modify this for vegetarians by substituting a bit of avocado or blue cheese for the bacon.

Gigi Salad

Serves 4 (but those are Palm-sized portions, this may serve 6!)

1 lb green beans
1 large Spanish onion
3/4 lb. lean bacon slices
1/2 lemon
1 lb shrimp
1 large ripe tomato, seeded, cored, and diced
3 Tablespoons olive oil
1 Tablespoon red wine vinegar
Salt and pepper to taste

1. Wash the beans, and trim the ends. Blanch them in boiling salted water until tender but still crisp, about 5 minutes. Drain and run under very cold water to retain color. Dry them on a paper towel. Cut into bite-sized pieces

2. Chop onion medium fine, combine with string beans in large bowl. Chill.

3. Chop the bacon slices and saute them until crisp. Drain and crumble.

4. Place lemon half and shrimp in large pot of boiling water. When water returns to boil, remove shrimp and cool. Peel and cut into 3/4 inch dice.

5. Combine all ingredients when ready to serve. Mix thoroughly and add oil and vinegar. Taste for seasoning. Add a good bit of salt and pepper. Serve.