La jolla salad

6 servings

Ingredients

Quantity Ingredient
Mixed greens (Boston, bibb,
Red tip, and romaine
Lettuce
2 Radicchio leaves, filled
With
¼ cup Dijon mustard
½ cup Red wine vinegar
⅛ cup White wine vinegar
1 Egg yolk
¾ cup Salad oil
1 Lime's juice
3 ounces Honey
¼ teaspoon Tarragon leaves
¼ teaspoon Basil leaves, whole
2 ounces Lump crab meat
2 larges Shrimp, grilled
Slices fresh papaya
1 Lime Dill Vinaigette
¼ teaspoon Oregano leaves
½ teaspoon Parsley leaves
½ clove Garlic, crushed
½ teaspoon White pepper
½ teaspoon Seasoned salt
1 teaspoon Salt
1 tablespoon Fresh dill weed, chopped
1 Drop, small green food
Coloring (optional)

Directions

LIME DILL VINAIGRETTE

On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side. TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly. Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired.

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