Side Pannel
Anatole Salad
Ingredients List
- 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 lb Cooked lump crabmeat
- 8 Medium-sized cocktail
- -shrimp; boiled; peeled, &
Directions
GARGANZOLA DRESSING
-deveined
2 c Heavy mayonnaise
2 oz Roquefort cheese
1/3 c Lemon juice
1 ts Salt
1/4 ts Garlic salt
1 1/2 ts White pepper
10 Sprigs parsley; very finely
-chopped
2 tb Very finely chopped chives
2 tb Pureed shallots
1 c White wine vinegar
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.
-deveined
2 c Heavy mayonnaise
2 oz Roquefort cheese
1/3 c Lemon juice
1 ts Salt
1/4 ts Garlic salt
1 1/2 ts White pepper
10 Sprigs parsley; very finely
-chopped
2 tb Very finely chopped chives
2 tb Pureed shallots
1 c White wine vinegar
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.
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