The Gourmet Review

Leave it to Executive Chef David Walzog to add add a creative spin to the traditional chopped salad at SW Restaurant at the Wynn Resort in Las Vegas. With an exquisite presentation,  Chef David’s commitment to fresh ingredients is spotlighted with this colorful, delicious salad.

INGREDIENTS

Lettuces

Romaine Lettuce

Mixed greens

Butter lettuce

Equal parts (cut small)

Vegetables (all cut no bigger than .25”)

Watermelon or red radish

Red onion

Cut green beans, raw

Diced tomato

Grilled asparagus

Fava beans or pea’s

Diced avocado

Fried shoestring potatoes, lightly drizzled with truffle oil and seasoned with salt

DIJON VINAEGRETTE

 Yield 2.5 cups

 INGREDIENTS

3/4  cup Dijon Mustard

2 ea. Egg Yolks

.5 cups Champagne Vinegar

2 Tbsp. Lemon Juice

2 Cups Canola Oil

1 Tbsp. Light Brown Sugar

Kosher Salt and Black Pepper to taste

DIRECTIONS

Use equal parts of the lettuce and cut vegetables and add some bacon in a mixing bowl. Dress with the Dijon vinaigrette and season with salt and pepper. Top the salad with a small amount of the crisp shoestring potatoes.

– The Gourmet Review