Gigi Salad

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GIGI SALAD--160 Google hits, 10 Google Groups hits

   This is not in the LOS ANGELES TIMES so far.  There's a recent book on the Palm Restaurant that mentions the salad's West Coast origin.  Gigi is no Caesar, but who is?


(PROQUEST HISTORICAL NEWSPAPERS)
Where Steak and Lobster Reign
By FLORENCE FABRICANT. New York Times (1857-Current file). New York, N.Y.: Aug 24, 1986. p. LI25 (1 page):
   At the Hedges Inn it might be a good idea to avoid dishes named after people--they are uniformly insulting.  And that also goes for Gigi's salad, a melange of chopped ingredients that included dreadful tomatoes, and the greasy steak a la Stone with peppers and onions.


THE PALM RESTAURANT COOKBOOK:
RECIPES AND STORIES FROM THE CLASSIC AMERICAN STEAKHOUSE
by Brigit Legere Binns
Philadelphia: Running Press
2003

Pg. 51:  Gigi Salad
   Never has a simple dish stirred so much controversy.  Rumors are rife, and only the true Palmerati know the difference between a "regular Gigi" and a "West (Pg. 52--ed.) Coast Gigi."  Named for the late, great maestro himself (Gigi Delmaestro, West Hollywood Palm general manager for twenty-seven years), this salad is ordered more than any other single dish at the Palm.  True Palm regulars never order "Gigi salad."  Just ask for a "Gigi."


(GOOGLE)
http://www.nbc10.com/recipes/2676420/detail.html
Gigi Salad
Never has a simple dish stirred so much controversy. Rumors are rife, and only the true Palmerati know the difference between a "regular Gigi" and a "West Coast Gigi." Named for the late, great maestro himself (Gigi Delmaestro, West Hollywood Palm general manager for twenty-seven years), this salad is ordered more than any other single dish at the Palm. True Palm regulars never order "Gigi salad." Just ask for a "Gigi."

- 1 pound green beans, ends trimmed
- 1 pound ripe beefsteak tomatoes, cored and roughly chopped into 1/2-inch chunks, including seeds and juice
- 1 medium onion, cut into 1/2-inch dice
- 3/4 cup Basic Vinaigrette
- 1/4 pound bacon, cooked until crisp, then drained
- 6 jumbo (U-12) shrimp or 12 medium shrimp, cooked, peeled, and cut into 1/2-inch lengths


In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until the beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Cut into 1 1/2-inch lengths.

In a large bowl, combine the beans, tomatoes, onion, and 1/2 cup vinaigrette. Toss until evenly coated, adding the remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp. Serve at once.

Variation for the West Coast Gigi: Garnish each salad with a hard-boiled egg, peeled and cut into wedges, and 1/2 Hass avocado, peeled and sliced.