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Tuesday, January 16, 2007
Serves 6
INGREDIENTS
1 medium head of iceberg lettuce, washed, dried, and torn into bite sized pieces
2 vine-ripened tomatoes, cored and cut into large bite-sized pieces
1 pound jumbo lump crabmeat, cleaned
30 large (21-25 count) shrimp, boiled and peeled
3 hard-boiled eggs, chopped
12 anchovy fillets
Creole Mustard Vinaigrette (recipe at the bottom)
PROCEDURE
- In a large bowl, combine the lettuce, tomatoes, crabmeat, and shrimp.
- Gradually add the dressing to the salad, according to your preference, And toss gently until all ingredients are well coated.
- Divide the salad mixture onto 6 chilled plates. Garnish each salad with 2 anchovy fillets. Extra dressing can be served on the side.
INGREDIENTS for Creole Mustard Vinaigrette
1/3 cup red wine vinegar
1/2 cup Creole mustard or any course, grainy brown mustard Salt and freshly ground black pepper to taste
2/3 cup vegetable oil
PROCEDURE
- In a small bowl, combine vinegar and mustard, season with salt and pepper.
- Add the oil in a slow drizzle while whisking to incorporate and create an emulsion.
- Makes 1 and 1/2 cups and will keep, refrigerated, for two weeks.
