Anatole salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head Romaine lettuce | |
| 1 | Head Limestone lettuce | |
| 4 | Leaves Belgian endive | |
| 4 | Leaves spinach | |
| 4 | Sprigs watercress | |
| 2 | Medium-sized avocados; peeled & sliced into 6 wedges each | |
| ¼ | pounds | Cooked lump crabmeat |
| 8 | Medium-sized cocktail shrimp; boiled; peeled, & deveined | |
| 2 | cups | Heavy mayonnaise |
| 2 | ounces | Roquefort cheese |
| ⅓ | cup | Lemon juice |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Garlic salt |
| 1½ | teaspoon | White pepper |
| 10 | Sprigs parsley; very finely chopped | |
| 2 | tablespoons | Very finely chopped chives |
| 2 | tablespoons | Pureed shallots |
| 1 | cup | White wine vinegar |
Directions
GARGANZOLA DRESSING
Clean the greens thoroughly. Tear the lettuce, endive, and spinach into bite-size pieces and toss together in a salad bowl. Divide the greens onto four chilled salad plates; top each salad with a sprig of watercress, 3 avocado wedges, an ounce of crabmeat, and 2 shrimp. Top with Garganzola Dressing. Combine the mayonnaise, Roquefort, and lemon juice in a blender.
Add the salt, garlic salt, pepper, parsley, chives, and shallots. Blend at low speed. Add the vinegar very slowly while continuing to blend at low speed. Chill before serving.
L 'ENTRECOTE
STEMMONS FREEWAY NORTH, DALLAS. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .