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, .

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