| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Salad | 4 | Servings |
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 | lb | Cooked lump crabmeat |
| 8 | Medium-sized cocktail shrimp; boiled; peeled, & 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 |
INSTRUCTIONS
GARGANZOLA DRESSING 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. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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