Chops Salad Recipe - Royal Caribbean International

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Royal Caribbean International
Chops Salad

Royal Caribbean's Chops Salad recipe (with picture) is a favorite onboard Royal Caribbean International ships. Find dozens of cruise line recipes here on CRUISIN!

Chops Salad - Royal Caribbean International

Chops Salad - Recipe

Recipe Category: Salads

Yield: 8 Servings


  • 12 baby beetroots, scrubbed clean
  • Salt and freshly ground black pepper
  • 2 tablespoons (30 g) granulated sugar
  • 2 tablespoons (30 g) unsalted butter
  • 5-ounces (140 g) baby arugula lettuce
  • 10-ounces (285 g) mesclun mix
  • 4 plum tomatoes, washed and cut into wedges
  • 8 hardboiled eggs, peeled and cut into wedges
  • 12 strips bacon, baked until crisp and cut into 1/2 inch pieces

  • Vinaigrette:
  • 1/2 cup (120 ml) extra virgin olive oil
  • 8 shallots, peeled and halved
  • 2 tablespoons (30 g) brown sugar
  • 1/4 cup (60 ml) Cabernet win
  • 1/3 cup (90 ml) chicken stock
  • 1 teaspoon (15 g) of Dijon mustard
  • 1/4 cup (60 ml) red wine vinegar
  • Salt and freshly ground white pepper

  • Garnish:
  • Baby beetroot leaves


  • Place beetroots in a large pot filled with hot water and seasoned with salt. Bring to a boil and cook for 20 minutes or until beetroots are cooked through.
  • Drain and refresh under cold water.
  • Peel beetroots with the back of a knife, cut into quarters, season with salt and pepper and sprinkle with sugar.
  • In a medium size saute pan, melt butter over medium heat and saute beetroots for 5 to 7 minutes or until caramelized.
  • For Vinaigrette, in a small saute pan over medium heat, warm 1 tablespoon olive oil and saute shallots with brown sugar for 5 minutes. Deglaze with wine and reduce by half. Add chicken stock, bring to a boil, cover with aluminum foil and simmer for 15 minutes or until shallots are falling apart.
  • Strain liquid through a sieve and process shallots into a fine puree into a stainless steel or glass bowl and allow to cool.
  • Stir mustard into cooled shallot reduction, add vinegar and whisk in remaining olive oil. Adjust seasoning with salt and pepper.
  • Assemble lettuces on chilled plates. Garnish with tomatoes, eggs, bacon and baby caramelized beetroots. Drizzle with shallot vinaigrette and decorate with baby beetroot leaves.