Name: Anatole Salad
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

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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