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San Francisco Salad Recipe

San Francisco Salad Recipe,  California is a salad maker’s paradise and is renowned for the healthiness of its produce. San Francisco has become the salad capital of California, although this recipe is based on a salad served at the Chez Panisse restaurant in Berkeley.

Serves 4

San Francisco Salad Ingredients:

  • 2 lb. langoustines or jumbo shrimp
  • salt and cayenne pepper
  • 2 oz. bulb fennel, sliced
  • 2 ripe med. Tomatoes, quartered
  • 4 ripe sm. tomatoes
  • 2 tbsp. olive oil, plus extra for dressing
  • 4 tbsp. brandy
  • 2/3 cup dry white wine
  • 7 oz. fresh or canned lobster or crab bisque
  • 2 tbsp. fresh tarragon, roughly chopped
  • 3 tbsp. heavy cream
  • 8 oz. green beans, trimmed and stringed
  • 2 oranges
  • 6 oz. lamb’s lettuce
  • ¼ lb. arugula
  • ½ friscee lettuce

Cooking Instructions:

  • Bring a large saucepan of salted water to a boil, add the langoustines or shrimp and simmer for 10 minutes.
  • Refresh under cold running water and set aside.
  • Preheat the oven to 425F.
  • Twist the tails from all langoustines except for 4 (reserve these tails for garnish the dish later) or peel and devein if you’re using shrimp.
  • Peel the outer shell from tail and put the tail peelings, carapace, claws in a roasting pan with the fennel and tomatoes.
  • Toss with 2 tbsp. of olive oil and roast near the top of the oven for 20 minutes.
  • Remove the roasting pan from the oven and place it over a moderate heat on top of the stove.
  • Add the brandy and ignite to release the flavour of the alcohol.
  • Add the dry white wine and simmer briefly.
  • Transfer the contents of the roasting pan to a food processor and pulse until coarse for 15 seconds.
  • Force through a fine nylon strainer into a bowl.
  • Add the lobster or crab bisque, tarragon, and cream.
  • Season to taste with salt and a little cayenne pepper.
  • Wash and spin the salad leaves and set aside.
  • Bring a saucepan of salted water to a boil and cook the beans for 6 minutes.
  • Drain and cool under running water and set aside.
  • To segment the oranges, cut the peel from top and bottom, and the sides with a serrated knife.
  • Loosen the segments by cutting between the membranes and the flesh.
  • Toss the lettuce with olive oil distribute between 4 serving plates.
  • Fold the langoustines or shrimp into the dressing and distribute between plates.
  • Add the beans, oranges, and small fresh tomatoes, decorate each with a whole langoustine or shrimp and serve warm.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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