I originally published this on July 8, 2009, only about 8 months into my career as a food blogger. Because this post about Jimmy’s Milan Salad has consistently been one of my all time most read posts, I decided to republish it with some very improved photos.
Years ago there was a restaurant in downtown Philadelphia called Jimmy’s Milan. It was Italian. But the only other thing I really remember about it was the Jimmy’s Milan Salad!
TADA – Presenting the Jimmy’s Milan Salad
For several years, after we moved to Florida in 1982, we would go up to Philly and Atlantic City in the summer. We still do. Jimmy’s Milan was always on our “must dine at” list. Honestly, I could not tell you that I remember anything else that we ordered except for the Milan Salad. That was why we went there. I’m sure we also ordered entrées, but it was the Milan Salad that was memorable. And then Jimmy’s Milan closed.
Luckily, our dear friend Albert just happened to be the nephew of Maria De Batista, and he gave me the recipe. Steve and I were such happy campers! Of course at this point I have made a few tweaks to the original to suit our palates’ increasing desire for a little spice. But I remain true to Mary’s original concept. Simple ingredients such as Iceberg lettuce, bacon, hard boiled eggs, tomatoes and shrimp are combined to create a really delicious and filling salad.
Bacon sizzling in the oven
To start I cook some bacon on a foil lined rimmed sheet pan. I always cook extra so I have some for a BLT for lunch the next day! It is so easy to cook till nice and crisp in the oven. No spatters on the stove. And cleanup is a breeze. Just let the bacon grease cool and then carefully fold the foil over it and throw away. Usually I don’t even have to wash the sheet pan!
As for the hard boiled eggs, I normally make a batch in my Instant Pot at the beginning of the week, so I always have some in my fridge. But you can make them anyway you like.
Cleaned, peeled shrimp and two hard boiled eggs for my Milan Salad
Sautéing the well seasoned shrimp in a little olive oil
Shrimp cooked to perfection!
I season my cleaned and peeled shrimp with lots of kosher or sea salt and freshly ground black pepper and then sauté them in a hot pan with a little olive oil for just about a minute and a half per side. I like to do all of this before starting the salad itself so that the shrimp have time to cool. Once the cooking is done all that is let is to mix up some dressing and cut up a few veggies. Or you can actually now buy the dressing at https://www.milan39.com. And dinner is served.
My Jimmy’s Milan Salad waiting to be dressed
Not naked anymore – Jimmy’s Milan Salad fully dressed
TADA – Once again, I present The Milan Salad
This salad is perfect for lunch or dinner any time of year!!! Give it a try. And be sure to let me know how you like it by leaving me a comment!
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Jimmy’s Milan Salad
The original Milan Salad is a yummy salad composed of crisp Iceberg lettuce, tomatoes, cucumbers, scallions, bacon, hard boiled eggs and shrimp with a tangy, spicy Russian Dressing.
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
Ingredients
2 hard boiled eggs, peeled and chopped
5 strips bacon
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 head Iceberg lettuce. cored, washed, and soft outer leaves discarded
16 cherry or grape tomatoes, halved
5 Persian cucumbers, ends trimmed, cut in half lengthwise and sliced into 1/2-inch half moons
3–4 scallions, trimmed and thinly sliced
Coarse sea salt and freshly ground black pepper to taste
1/2 cup good quality mayonnaise, like Hellmann’s
1/2 cup ketchup
1 tablespoon Sriracha, or more to taste
2 tablespoons red wine vinegar
kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400-degrees F. Line a rimmed sheet pan with foil and place strips of bacon on pan keeping them spaced so not touching. When oven is hot place the pan on a shelf in the center of the oven and bake for 18 minutes, or until crisp. Remove the bacon to paper towels to drain.
- Wash and dry the shrimp and season liberally with kosher salt and freshly ground black pepper. Heat a tablespoon of olive oil over medium high heat until shimmering. place the shrimp in pan but be careful not to crowd the pan. Allow to cook for about 90 seconds, until you can see the edges starting to turn pink. Flip over the shrimp and cook another 90 seconds until they are cooked through. Remove to a cutting board to cool.
- Once the shrimp are cool enough to handle, cut them into bite sized pieces.
- Tear the Iceberg lettuce into bite sized pieces and place in a large salad bowl. Top with the tomatoes, cucumbers, shrimp, and scallions. Tear the bacon into small pieces and scatter over salad in bowl. Add the chopped egg and season with the coarse sea salt and freshly ground black pepper.
- In a small bowl mix together the mayonnaise, ketchup, sriracha, red wine vinegar, salt and pepper. Whisk until smooth. And pour over the salad. Toss gently to coat all of the yummy salad ingredients. Enjoy!
Notes
If you prefer to eliminate the spiciness just leave out the sriracha!
- Prep Time: 30 minutes
- Category: Salad
- Method: Sautéeing/Baking
- Cuisine: Italian
The day that this post published I received an email from a good friend and subscriber that was so cute I just had to share it with you. So here it is:
“I thought you guys loved me… but now you place before my eyes this masterpiece of a salad and suddenly nothing in life matters more than to have some of it. But I don’t have it here right now and I need it RIGHT NOW because it looks so good I could just plotz..I tell you I could PLOTZ!
Ahhh…you wicked Locavores…I can just see you both standing around a steaming cauldron and cackling at my situation. Christ! It’s not even 8:15 and I am having a major “jones” for this culinary wonder.
Seriously, I love salads and this one looks amazing…gotta try it..thanks for the recipe
Love
Preston”
I too am from the city and always went to Jimmy’s for the salad! Last week we were in Margate, N.J. for a vacation and went to a restaurant called “Saltwater” and there it was on the menu! I ordered it and it was just as good as 30 years ago!
To me, it is always the simplest of recipes using the finest ingredients that makes for the most memorable dishes! The Milan Salad is one of those recipes. I will have to check out Saltwater next time we are up at the shore. We usually go every summer for at least a week.
I’m almost 60 yrs old and I used to eat there often with my father. We ALWAYS ordered the Milan salad (thank you for the actual recipe; I’ve tried recreating it from memory for years!!). I was trying to find their Baked Ziti with Asparagus recipe when I found this, can you try to get that too? My life could be complete (yes, I’m that food obsessed!).
I am so thrilled to be of help!!! I will check with my friend Albert, who entrusted my with the original recipe from his aunt. But I can’t promise anything because of his aunt’s age. I’ll post the recipe, if I am able to get it. So if you subscribe to this blog you will automatically get the recipe if I am lucky enough to get it from her. And you will also get some additional freebees!
I had to add this – I just spoke with my friend and he told me that sadly his aunt passed away. But he’s going to see if her daughter might have a copy of the recipe. I will keep trying!
Fabulous, I make this all the time. Brings back great memories. Since the virus my new hobby is cooking so I love making Italian dishes. Thanks for this one
My pleasure Marlene! That was such a great restaurant.
I worked at 1845 walnut street and we used to walk over for lunch. And you know what that meant, very happy memories
It was a yummy place, for sure. Glad I could bring back happy memories!