"Mesquite-grilled chicken or fish combined with cold elements -- we invented that," the Ivy's chef/co-owner Richard Irving (113 N. Robertson Blvd.) told the Hollywood Reporter of the restaurant's famed salad ($18 and up, depending on protein choice).There are a lot of components, so no one can re-create it properly, even though they try. The dish has been on the menu since 1983, Irving says, and it's still going strong." Calorie count: 350; 500 with chicken or shrimp. No carbs.
The Ivy's Grilled Vegetable Salad
PIC/COURTESY THE IVY
Grilled fresh corn is tossed with avocado, asparagus, tomato, baby lettuce,
zucchini and a secret vinaigrette, made fresh every morning. But the piece de
resistance is added mesquite-grilled shrimp or free-range chicken.
A "Southern recipe" is always a treat....and here they use
fresh garden vegetables. This Southern method is a cinch.
SOUTHERN SQUASH AND ONIONS
Sprinkle flour over sliced yellow squash/onions. Mix
w/ hands to coat. Fry in hot oil til crisp and browned.