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Salat Hotel Goldener Hirsch
Salzburg, Austria

 

 

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the same in both cases. To know how much oil to mix in with one's vinegar.
"

~ Oscar Wilde


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Kollegienkirche, Cathedral and Hohensalzburg Fortress, Salzburg, Austria, Europe
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Salat Hotel Goldener Hirsch,
Salzburg, Austria

(Shrimp, Avocado and Melon Salad)
Gourmet Archives

My personal memories of this salad are extraordinary. I've often
wondered whether it was the magical atmosphere of Salzburg, or
whether it was REALLY that good...
I must admit I've never been able to duplicate it precisely, although
it remains an excellent recipe nonetheless. Maybe if you picture
yourself in Salzburg...

Dressing:
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
Freshly ground pepper to taste
1 small garlic clove, chopped
1 shallot, sliced
1/2 small onion, sliced
4 parsley sprigs
2 whole chives
1/2 cup vegetable oil
1/4 cup olive oil

6 cups mixed lettuce leaves, such as
Boston, Romaine, radicchio
2 avocados
1 honeydew melon, quartered, seeded,
peeled, sliced thin crosswise
18 shrimp (about 1 pound), shelled,
halved lengthwise, deveined
1/4 cup tarragon vinegar

 Make the dressing: In food processor blend wine, vinegar, mustard,
salt, pepper, garlic, shallot, onion, parsley and chives until mixture is
smooth. With motor running add oils in a stream and blend dressing
until it is emulsified.
Rinse lettuce, spin it dry, tear it into pieces and divide it among 6 salad
plates. Peel and pit avocados, cut them into 1/4-inch-thick slices and
arrange them with the melon slices on the lettuce. In kettle of boiling
salted water cook shrimp 1 minute or until they are just firm, drain
them, and in a bowl combine them well with tarragon vinegar. Divide
shrimp among salad plates, drizzle each serving with some of the
dressing and serve any remaining dressing separately. Serves 6.


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