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Anatole Salad recipe
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To make Anatole Salad you will need
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 wedges each | | 1/4 | pounds | Cooked lump crabmeat | | 8 | | Medium-sized cocktail shrimp; boiled; peeled, & |
| | GARGANZOLA DRESSING | | | | 2 | cups | Heavy mayonnaise | | 2 | ounces | Roquefort cheese | | 1/3 | cups | Lemon juice | | 1 | teaspoon | Salt | | 1/4 | teaspoons | Garlic salt | | 1 1/2 | teaspoons | White pepper | | 10 | | Sprigs parsley; very finely chopped | | 2 | tablespoons | Very finely chopped chives | | 2 | tablespoons | Pureed shallots | | 1 | cup | White wine vinegar |
Instructions
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.
Enjoy your Anatole Salad
How much is in a cup?
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Sat 12 Jul 2008
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