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| Anatole Salad Recipe |
Category: Vegetables / Salads
Rating:
2.00
Servings: 4
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Ingredients
1/2 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 we
1/4 lb cooked lump crabmeat
8 medium-sized cocktail shrimp; boiled; peeled, &
----GARGANZOLA DRESSING----
1 -deveined
2 cup heavy mayonnaise
2 oz roquefort cheese
1/3 cup lemon juice
1 teaspoon salt
1/4 teaspoon garlic salt
1 1/2 teaspoon white pepper
10 sprigs parsley; very finely chopped
2 tablespoon very finely chopped chives
2 tablespoon pureed shallots
1 cup white wine vinegar
Cooking Directions:
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 . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
salads
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