Fredy's Salad

This recipe is from Chef James Sly’s restaurant in Carpinteria, California: Sly's Seafood – Steaks – Cocktails, at the corner of Linden Avenue and Seventh Street. The salad is named for Chef Fred Ordutta.

2 headsLive Gourmet Living Butter Lettuce
8 largeCooked shrimp
2Red peppers, roasted
½ cupGreen beans, cooked
2 mediumRipe tomatoes
4 ouncesRoquefort cheese
2Ripe avocados
8 stripsBacon, cooked
Chopped Italian parsley for garnish (optional)
1 mediumShallot, finely chopped
⅔ cupExtra virgin olive oil
2 TablespoonsSherry vinegar
2 TablespoonsLemon juice
Salt and freshly ground black pepper


Cook finely chopped shallots in the olive oil until golden brown. Let cool. Whisk in remaining ingredients. Finish with salt and pepper to taste. Set aside.

Trim the roots off of each Live Gourmet Living Butter Lettuce. Rinse and shake dry. Cut in half and place each half on a serving plate.

Cut the shrimp in 1 inch chunks. Sly’s uses very large shrimp; small bay shrimp would also work well.

Trim the ribs and stems from the roasted red peppers, and cut into large strips.

Cut the cooked green beans into 1-inch pieces. (In a pinch frozen green beans can substitute).

Cut the ripe tomatoes into 1-inch chunks.

Toss the shrimp, roasted red peppers, green beans and ripe tomatoes in Sly’s sherry vinaigrette dressing.

Pour equal portions of the vinaigrette over the four salads.

Crumble the Roquefort cheese into large chunks. Cut the ripe avocados in 1-inch chunks. Warm cooked strips of bacon, and then cut into 1-inch pieces.

Divide the cheese, avocado and bacon equally on top of the four salads. Top with the chopped parsley to taste.

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