Rob’s Grilled Chopped Ivy Salad

Rob’s Grilled Chopped Ivy Salad
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The Ivy restaurant in Los Angeles has been serving this delicious, fresh grilled salad as a main for decades. They give you the option of adding a protein, grilled chicken, shrimp or salmon. I personally like it with grilled, garlic shrimp. Here is my variation on a classic.

ivy chopped salad - robs little kitchen

Rob’s Grilled Chopped Ivy Salad with Shrimp

A variety of fresh grilled vegetables and grilled garlic shrimp chopped and tossed in a sweet lime and balsamic vinaigrette. Simple flavors, healthy and, off the charts, delicious. The long list of ingredients may seem daunting but with proper prep it isn't difficult and well worth the effort.
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Prep Time 20 minutes
Cook Time 20 minutes
Dressing 10 minutes
Total Time 50 minutes
Course Dinner, Salad
Cuisine American
Servings 4 servings

Equipment

  • grill baskets
  • metal skewers

Ingredients
  

SHRIMP

  • 1 lb medium shrimp - shelled and deveined
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic - minced

SALAD

  • 2 lg beets
  • 1 zucchini - ends removed, sliced into ½ inch strips lengthwise.
  • 1 summer squash - ends removed, sliced into ½ inch strips lengthwise.
  • 2 ears fresh corn - shucked
  • 1 bunch radishes - topped and rinsed
  • 1 bunch scallions - white and light green parts only
  • 1 bunch asparagus - thick bases trimmed
  • 2 heads butter lettuce - leaves separated, cut into thin strips
  • ¼ cup fresh basil - rough torn
  • ⅓ cup cilantro - optional
  • 1 lime
  • ½ pint grape tomatoes - halved
  • 1 avocado - cubed

DRESSING

  • 2 tablespoon balsamic vinegar
  • 2 tablespoon light agave or honey
  • 1 tablespoon fresh lime juice
  • 6 tablespoon extra virgin olive oil
  • coarse salt
  • freshly ground pepper

Instructions
 

DRESSING

  • Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.

SALAD PREP

  • ivy salad prep - robs little kitchen
  • Steam or boil the beets until cooked through, about 30 minutes. Let cool, peel and dices into 1 inch cubes and put into your salad bowl.
    Rob's Little Secret: At Whole Foods and other markets you can buy already cooked beets under the brand Love Beets, some infused with great flavors like balsamic, that you just need to cut into cubes. It totally eliminates the mess of roasting, boiling, peeling and getting everything on your counter beet red.
    love beets - robs little kitchen
  • Heat grill or grill pan over medium-low heat. Rub or spray the zucchini strips, scallions, radishes, asparagus and corn with olive oil. I use a basket to hold the first four ingredients so they don't slip between the grates. The corn can get set directly on the grate. Place them on the grill. I put on the corn and radishes first as they will need more grilling and are more forgiving than the scallions and asparagus. Turn once when they start to blister and char.
  • Turn the vegetables once and remove to a cutting board when cooked through and slightly charred.

SHRIMP

  • Skewer the shrimps with two skewers, it makes it easier to turn them over on the grill. Lightly salt and pepper, and paint them with the mixture of olive oil and garlic.
  • Put the skewered shrimp on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque. Remove and cut each shrimo into three pieces and set aside.

SALAD ASSEMBLY

  • Cut the corn off the cob, add to bowl.
  • Cube the radishes into ¼ to ½ pieces, add to bowl.
  • Slice the scallions and asparagus into ½ inch pieces, add to bowl.
  • Toss the vegetables with the lettuce, tomatoes, basil and cilantro add the balsamic dressing and toss.
  • Finally, add the avocado and shrimp. Give is a very light toss and serve with lime quarters.
Keyword asparagus, avocado, balsamic, basil, beets, corn, garlic, grilled, lettuce, lime, radishes, scallions, shrimp, vegetables, vinaigrette, zucchini
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