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Tuesday, January 16, 2007
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)
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
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.