Title: Anatole Salad
Categories: Salad
Yield: 4 Servings

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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.