Anatole Salad

Title:
Anatole Salad

Yield:
4 Servings

Categories:
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, &





----------------------------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.


 


 From the .
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 Glen's MM Recipe Archive, http://www.erols.com/hosey.