Sunday, September 5, 2010

Galatoire's "Godchaux Salad"

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!


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.

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