Anatole Salad
| Yield: | 4 Servings |
| Categories: | Salad |
| 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 | |
| GARGANZOLA DRESSING | ||
| 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 |
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