Recipe - Anatole Salad

One half Head Romaine lettuce
1 Head Limestone lettuce
4 Leaves Belgian endive
4 Leaves spinach
4 Sprigs watercress
2 Mediumsized avocados;
peeled & cut or sliced up into 6
wedges each
One fourth pound Cooked lump crabmeat
8 Mediumsized cocktail
shrimp; boiled; peeled, &

GARGANZOLA DRESSING
deveined
2 cup Heavy mayonnaise
2 ounce Roquefort cheese
1/3 cup Lemon juice
1 teaspoon Salt
One fourth teaspoon Garlic salt
1 One half teaspoon White pepper
10 Sprigs parsley; very finely
chopped
2 tablespoon Very finely chopped chives
2 tablespoon Pureed shallots
1 cup White wine vinegar

Clean the greens thoroughly. Tear the lettuce, endive, and spinach into
bitesize 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.