Royal Caribbean International's Chops Salad Recipe
Royal Caribbean International's Chops Salad Recipe
Recipe Cuisine: American
Recipe Category: Salads
Yield: 8 Servings
Prep Time = 0:01
Cook Time = 0:00
Total Time = 0:01
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
- 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
- Baby beetroot leaves
Vinaigrette:
Garnish:
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:
- A video is currently not available for this recipe.
Date Created: 2016-01-01
Last Modified: 2025-12-20
This recipe provided to you by:

https://www.cruisingearth.com
https://www.cruisingearth.com
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