Alex Stupak’s Chopped Iceberg Salad with Pickles Crispy Potatoes.Photo:Jen Causey“When you taste this salad, you’re likely to think, ‘Why does this remind me of a Big Mac?’” saysAlex Stupak, who serves a version of this cookout-friendly dish at his new N.Y.C. restaurantMischa. “This is intentional,“The chef recreates elements of the fast food burger on the plate. “‘Special sauce’ is always a ketchup and mayo mix, and iceberg lettuce is a staple on a Big Mac, as is minced white onion. I put crunchy shoestring potatoes over the top as well.”Stupak first made a riff on this recipe as a child when he paired Russian dressing over chopped cabbage. “I made [my mom] that salad for her lunch that day,” he says. “It remains a very fond memory of mine.“Alex Stupak’s Chopped Iceberg Salad With Pickles & Crispy Potatoes1 Tbsp. vegetable oil1 small yellow onion, finely chopped1 Tbsp. distilled white vinegar½ Tbsp. Worcestershire sauce¾ cup mayonnaise½ cup finely chopped drained cornichons (from 1 [15-oz.] jar)¼ cup ketchup1 Tbsp. plus 1 tsp. horseradish½ Tbsp. fresh lemon juice (from 1 lemon)⅛ tsp. cayenne pepper1 iceberg lettuce head, chopped1 cup roughly chopped drained sauerkraut (from 1 [24-oz.] jar)1 cup drained bread-and-butter pickle chips (from 1 [8-oz.] jar)¼ cup sliced fresh chives (from 1 bunch)1 cup shoestring potato sticks (from 1 [9-oz.] pkg.)1.Heat oil in a medium skillet over medium. Add onion; cook, stirring often, until softened, about 1 minute. Remove from heat. Transfer onion to a heatproof bowl. Add vinegar and Worcestershire; stir to combine. Let stand for 5 minutes. Add mayonnaise, cornichons, ketchup, horseradish, lemon juice and cayenne; whisk until combined.2.Toss together lettuce and sauerkraut in a large bowl. Drizzle with ½ cup dressing, and toss to coat. Top with pickles, chives and potato sticks. Serve immediately.Serves:6Active time:20 minutesTotal time:25 minutes
Alex Stupak’s Chopped Iceberg Salad with Pickles Crispy Potatoes.Photo:Jen Causey
Jen Causey
“When you taste this salad, you’re likely to think, ‘Why does this remind me of a Big Mac?’” saysAlex Stupak, who serves a version of this cookout-friendly dish at his new N.Y.C. restaurantMischa. “This is intentional,“The chef recreates elements of the fast food burger on the plate. “‘Special sauce’ is always a ketchup and mayo mix, and iceberg lettuce is a staple on a Big Mac, as is minced white onion. I put crunchy shoestring potatoes over the top as well.”Stupak first made a riff on this recipe as a child when he paired Russian dressing over chopped cabbage. “I made [my mom] that salad for her lunch that day,” he says. “It remains a very fond memory of mine.“Alex Stupak’s Chopped Iceberg Salad With Pickles & Crispy Potatoes1 Tbsp. vegetable oil1 small yellow onion, finely chopped1 Tbsp. distilled white vinegar½ Tbsp. Worcestershire sauce¾ cup mayonnaise½ cup finely chopped drained cornichons (from 1 [15-oz.] jar)¼ cup ketchup1 Tbsp. plus 1 tsp. horseradish½ Tbsp. fresh lemon juice (from 1 lemon)⅛ tsp. cayenne pepper1 iceberg lettuce head, chopped1 cup roughly chopped drained sauerkraut (from 1 [24-oz.] jar)1 cup drained bread-and-butter pickle chips (from 1 [8-oz.] jar)¼ cup sliced fresh chives (from 1 bunch)1 cup shoestring potato sticks (from 1 [9-oz.] pkg.)1.Heat oil in a medium skillet over medium. Add onion; cook, stirring often, until softened, about 1 minute. Remove from heat. Transfer onion to a heatproof bowl. Add vinegar and Worcestershire; stir to combine. Let stand for 5 minutes. Add mayonnaise, cornichons, ketchup, horseradish, lemon juice and cayenne; whisk until combined.2.Toss together lettuce and sauerkraut in a large bowl. Drizzle with ½ cup dressing, and toss to coat. Top with pickles, chives and potato sticks. Serve immediately.Serves:6Active time:20 minutesTotal time:25 minutes
“When you taste this salad, you’re likely to think, ‘Why does this remind me of a Big Mac?’” saysAlex Stupak, who serves a version of this cookout-friendly dish at his new N.Y.C. restaurantMischa. “This is intentional,”
The chef recreates elements of the fast food burger on the plate. “‘Special sauce’ is always a ketchup and mayo mix, and iceberg lettuce is a staple on a Big Mac, as is minced white onion. I put crunchy shoestring potatoes over the top as well.”
Stupak first made a riff on this recipe as a child when he paired Russian dressing over chopped cabbage. “I made [my mom] that salad for her lunch that day,” he says. “It remains a very fond memory of mine.”
Alex Stupak’s Chopped Iceberg Salad With Pickles & Crispy Potatoes
1 Tbsp. vegetable oil
1 small yellow onion, finely chopped
1 Tbsp. distilled white vinegar
½ Tbsp. Worcestershire sauce
¾ cup mayonnaise
½ cup finely chopped drained cornichons (from 1 [15-oz.] jar)
¼ cup ketchup
1 Tbsp. plus 1 tsp. horseradish
½ Tbsp. fresh lemon juice (from 1 lemon)
⅛ tsp. cayenne pepper
1 iceberg lettuce head, chopped
1 cup roughly chopped drained sauerkraut (from 1 [24-oz.] jar)
1 cup drained bread-and-butter pickle chips (from 1 [8-oz.] jar)
¼ cup sliced fresh chives (from 1 bunch)
1 cup shoestring potato sticks (from 1 [9-oz.] pkg.)
1.Heat oil in a medium skillet over medium. Add onion; cook, stirring often, until softened, about 1 minute. Remove from heat. Transfer onion to a heatproof bowl. Add vinegar and Worcestershire; stir to combine. Let stand for 5 minutes. Add mayonnaise, cornichons, ketchup, horseradish, lemon juice and cayenne; whisk until combined.
2.Toss together lettuce and sauerkraut in a large bowl. Drizzle with ½ cup dressing, and toss to coat. Top with pickles, chives and potato sticks. Serve immediately.
Serves:6Active time:20 minutesTotal time:25 minutes
source: people.com
