• Welcome to CRUISIN!
    If you are reading this it means you have not yet registered. Please take a second to register (it's FREE). You will then be able to enjoy all the many features of CRUISIN.
    REGISTER

Royal Caribbean International's
Chops Salad

Royal Caribbean's Chops Salad recipe is a favorite onboard Royal Caribbean International's ships. Find hundreds of cruise line recipes here on CRUISIN!
Chops Salad Recipe - Royal Caribbean International


Chops Salad Recipe

Recipe Cuisine: American

Recipe Category: Salads

Yield: 8 Servings

Ingredients:

    Salad:
  • 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

Instructions:

  • 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.

Nutrition Facts:

    Additional nutrition information is currently not available.

Video:

Chops Salad Video 2016-01-01 https://www.cruisin.me/images/cruise-lines/royal-caribbean-international/food-recipes/chops-salad.jpg A video is currently not available for this recipe. Royal Caribbean International's Chops Salad Recipe

Date Created:2016-01-01
Last Modified:2019-08-03 Royal Caribbean International, Chops Salad, Salads
This recipe provided to you by:
CRUISIN Logo
www.cruisin.me
Top
AdBlock Detected

Ad blockers do a great job at blocking ads, but they can also block many important features of the CRUISIN website including live updates of webcams and trackers.

Ads additionally help us cover our server and maintenance costs, which allows us to continue to keep CRUISIN free to use. You also don't want to miss out on any specials or discount ads posted from the Cruise & Travel Industry! For the best CRUISIN site experience please disable your ad blockers for cruisin.me. Thank you.

I've Disabled AdBlock