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
- Clean the greens thoroughly.
- Tear the lettuce, endive, and spinach into bite-size pcs 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 oz of crabmeat, and 2 shrimp.
- Top with Garganzola Dressing.
- Combine the mayonnaise, Roquefort, and lemon juice in a blender.
- Add in the salt, garlic salt, pepper, parsley, chives, and shallots.
- Blend at low speed.
- Add in the vinegar very slowly while continuing to blend at low speed.
- Refrigeratebefore serving.
- 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)