Oscar Menu: Chopped Vegetable Salad

March 3, 2006 — -- Once again, Chef Wolfgang Puck is in charge of the menu for the exclusive Governor's Ball following the Oscars. You too can eat like a star by following Puck's recipe for Chopped Vegetable Salad below.

Chopped Salad

Yield: Serves 6

Ingredients
2 medium carrots, blanched and cut into 1/4-inch diced
4 stalks celery, blanched and cut into 1/4-inch diced
1 pound haricots vert, blanched and cut into 1/4-inch diced
1 medium red onion, 1/4-inch diced
2 heads radicchio, coarsely chopped

Combine all the ingredients and mix thoroughly. Toss with Spago House Dressing (recipe follows) and season to taste with salt and pepper.

Spago House Dressing

Yield: Serves 6

Ingredients
3 tablespoons balsamic vinegar
1 tablespoon sherry wine (or red wine) vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
½ teaspoon minced fresh thyme leaves
½ cup extra virgin olive oil
1/3 cup walnut oil
¼ teaspoon Kosher salt
1/8 teaspoon freshly ground white pepper

In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season to taste with salt and pepper. Refrigerate in a covered container. It will keep for three weeks to four weeks. When ready to use, whisk again.