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anatole salad

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 Head Romaine lettuce

  2. 1 Head Limestone lettuce

  3. 4 Leaves Belgian endive

  4. 4 Leaves spinach

  5. 4 Sprigs watercress

  6. 2 Medium-sized avocados; peeled & sliced into 6 wedges each pounds Cooked lump crabmeat

  7. 8 Medium-sized cocktail shrimp; boiled; peeled, & deveined

  8. 2 cups Heavy mayonnaise

  9. 2 ounces Roquefort cheese

  10. cup Lemon juice

  11. 1 teaspoon Salt

  12. teaspoon Garlic salt

  13. 1 1/2 teaspoon White pepper

  14. 10 Sprigs parsley; very finely chopped

  15. 2 tablespoons Very finely chopped chives

  16. 2 tablespoons Pureed shallots

  17. 1 cup White wine vinegar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. L 'ENTRECOTE STEMMONS FREEWAY NORTH, DALLAS. From the . Downloaded from Glen's MM Recipe Archive, .

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