| 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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