Godchaux Salad

Tuesday, January 16, 2007

Serves 6


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.