Name: La Jolla Salad
Ingredients: Mixed greens (Boston, bibb,; Red tip, and romaine; Lettuce; 2 Radicchio leaves, filled; With; 2 oz Lump crab meat; 2 lg Shrimp, grilled; Slices fresh papaya; 1 Lime Dill Vinaigette; 1/4 c Dijon mustard; 1/2 c Red wine vinegar; 1/8 c White wine vinegar; 1 Egg yolk; 3/4 c Salad oil; 1 Lime's juice; 3 oz Honey; 1/4 ts Tarragon leaves; 1/4 ts Basil leaves, whole; 1/4 ts Oregano leaves; 1/2 ts Parsley leaves; 1/2 cl Garlic, crushed; 1/2 ts White pepper; 1/2 ts Seasoned salt; 1 ts Salt; 1 tb Fresh dill weed, chopped; 1 Drop, small green food; Coloring (optional)

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Salads, Dressings	6	Servings

INGREDIENTS

		Mixed greens (Boston, bibb,
		Red tip, and romaine
		Lettuce
2		Radicchio leaves, filled
		With
2	oz	Lump crab meat
2	lg	Shrimp, grilled
		Slices fresh papaya
1		Lime Dill Vinaigette
1/4	c	Dijon mustard
1/2	c	Red wine vinegar
1/8	c	White wine vinegar
1		Egg yolk
3/4	c	Salad oil
1		Lime's juice
3	oz	Honey
1/4	ts	Tarragon leaves
1/4	ts	Basil leaves, whole
1/4	ts	Oregano leaves
1/2	ts	Parsley leaves
1/2	cl	Garlic, crushed
1/2	ts	White pepper
1/2	ts	Seasoned salt
1	ts	Salt
1	tb	Fresh dill weed, chopped
1		Drop, small green food
		Coloring (optional)

INSTRUCTIONS

LIME DILL VINAIGRETTE
On a large salad plate, arrange the greens and crab-filled radicchio
leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the
salad or serve on the side.
TO MAKE THE LIME DILL VINAIGRETTE:  In a bowl, mix the mustard and
vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly.
Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and
parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green
food color if desired.

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