Galatoire's Godchaux Salad is a New Orleans classic. I made this salad for friends last night and took the liberty of changing it up a bit. I know - blasphemous to the Galatoire's loyalists!
The original recipe calls for iceberg lettuce but I substituted arugula with baby spinach combined with baby greens. I added sliced avocado, shredded Jarlsberg cheese, and toasted pecans. It was a terrific entree enjoyed al fresco on a lovely September evening!
Recipe:
2 - containers lettuce mix plus a little iceberg to give the mixture a crunch
1 - container grape tomatoes sliced in half, length-wise
2 - avocados, sliced
Jarlsberg cheese, shredded (if you like stronger cheeses, use crumbled blue cheese)
Toasted pecans, chopped
1 lb. lump crabmeat
3 lbs. Gulf shrimp, boiled in Zatarain's Crab Boil and peeled
2/3 cup red wine vinegar
2/3 cup olive oil (original recipe calls for salad oil)
1/2 cup Zatarain's creole mustard
3 hard-boiled eggs, sliced
Anchovies, 3-4 per salad
In a small bowl, combine the oil, vinegar, and mustard, mixing well with a wire whisk.
Pile lettuce on each plate and build the salad: add the avocado slices, toasted pecans, tomatoes, cheese, boiled egg slices, shrimp, crabmeat, and 3-4 anchovies. Add dressing. And Voila! A delicious, easy meal for 6.
The original recipe calls for iceberg lettuce but I substituted arugula with baby spinach combined with baby greens. I added sliced avocado, shredded Jarlsberg cheese, and toasted pecans. It was a terrific entree enjoyed al fresco on a lovely September evening!
Recipe:
2 - containers lettuce mix plus a little iceberg to give the mixture a crunch
1 - container grape tomatoes sliced in half, length-wise
2 - avocados, sliced
Jarlsberg cheese, shredded (if you like stronger cheeses, use crumbled blue cheese)
Toasted pecans, chopped
1 lb. lump crabmeat
3 lbs. Gulf shrimp, boiled in Zatarain's Crab Boil and peeled
2/3 cup red wine vinegar
2/3 cup olive oil (original recipe calls for salad oil)
1/2 cup Zatarain's creole mustard
3 hard-boiled eggs, sliced
Anchovies, 3-4 per salad
In a small bowl, combine the oil, vinegar, and mustard, mixing well with a wire whisk.
Pile lettuce on each plate and build the salad: add the avocado slices, toasted pecans, tomatoes, cheese, boiled egg slices, shrimp, crabmeat, and 3-4 anchovies. Add dressing. And Voila! A delicious, easy meal for 6.
No comments:
Post a Comment