Anatole Salad Recipe

• 1/2 head Romaine lettuce
• 1 head Limestone lettuce
• 4 x Leaves Belgian endive
• 4 x Leaves spinach
• 4 sprg watercress
• 2 med -sized avocados, peeled & sliced into 6 wedges each
• 1/4 lb Cooked lump crabmeat
• 8 med -sized cocktail shrimp, boiled, peeled, &
• 2 c. Heavy mayonnaise
• 2 ounce Roquefort cheese
• 1/3 c. Lemon juice
• 1 tsp Salt
• 1/4 tsp Garlic salt
• 1 1/2 tsp White pepper
• 10 sprg parsley, very finely minced
• 2 Tbsp. Very finely minced chives
• 2 Tbsp. Pureed shallots
• 1 c. White wine vinegar

1. Clean the greens thoroughly.
2. Tear the lettuce, endive, and spinach into bite-size pcs and toss together in a salad bowl.
3. Divide the greens onto four chilled salad plates; top each salad with a sprig of watercress, 3 avocado wedges, an oz of crabmeat, and 2 shrimp.
4. Top with Garganzola Dressing.
5. Combine the mayonnaise, Roquefort, and lemon juice in a blender.
6. Add in the salt, garlic salt, pepper, parsley, chives, and shallots.
7. Blend at low speed.
8. Add in the vinegar very slowly while continuing to blend at low speed.
9. Refrigeratebefore serving.
10. L 'ENTRECOTE

head romaine lettuce, endive, sprg watercress, avocados, lump crabmeat, shrimp, heavy mayonnaise, cheese, lemon juice, salt, garlic, white pepper, parsley, chives, shallots, white wine vinegar

Taken from cookeatshare.com/recipes/anatole-salad-65042 (may not work)