• 1/2 pound shrimp, peeled and deveined large 
• 1 Ruby Red grapefruit
• 2 teaspoons chile paste (optional)
• ​2 tablespoons fresh lime juice
• ​1 tablespoon fish sauce
• ​2 teaspoons sugar
• ​1 jalapeno chile, thinly sliced (discard seeds for less heat)
• 1 tablespoon fresh mint, minced
• ​2 tablespoons fried shallots
• ​1 tablespoon fried garlic
• ​2 tablespoons roasted peanuts, crushed
• ​1/4 cup chopped cilantro, for garnish

​NOTE: Fish sauce and fried shallots and fried garlic are readily available in most well-stocked grocery stores, or check your local Asian market

Yam Som Shrimp & Grapefruit

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• 1 medium head iceberg lettuce, washed, dried and torn into bite-sized pieces
• 2 large tomatoes, preferably Creole, cored and cut into large bite-sized pieces
• 1 pound jumbo lump crabmeat, cleaned
• 30 large Gulf shrimp, boiled and peeled
• 3 hard-boiled eggs, chopped
• 12 anchovy filets
• Creole Vinaigrette Dressing (click for recipe)

Galatoire's Godchaux Salad

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• 2 soft ripe avocados, preferably Haas
• 1 cup Creole Mustard Vinaigrette
• 1/2 pound jumbo lump Gulf crabmeat
• 1/2 pound fresh peeled Louisiana crawfish tails
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 heads butter lettuce, torn into bite-sized pieces, washed and dried
• 1/2 cup extra virgin olive oil
• salt and freshly ground black pepper
• 6 hearts of palm, rinsed and dried

Marinated Avocado Crawfish and Crab Salad

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​For the salad:

• 2 cups trimmed broccoli flowerettes
• ​1 cup 1/4-inch-thick round carrots
• ​4 large iceberg lettuce leaves
• ​1 cup finely chopped iceberg lettuce
• ​1 small canned beet or roasted beet, cut into 4 thick slices
• ​1 six-ounce tomato, sliced
• 1 recipe Delmonico Salad Dressing (as follows)

For the dressing:

• 2½ tablespoons Creole mustard or other mild whole-grain mustard
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil.
• 2 tablespoons water
• 3/4 teaspoon A1 Steak Sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon Worcestershire
• 1/4 teaspoon lemon juice concentrate or fresh lemon juice
• 1/8 teaspoon salt
• Pinch of garlic powder
• 2 tablespoons red wine vinegar

Delmonico House Salad

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• 1 (14½-ounce) can golden hominy, rinsed and drained
• ​1 (14½-ounce) can white hominy, rinsed and drained
• ​2 cups chopped fresh tomatoes
• ​1/4 pound sharp Cheddar cheese, shredded (1 cup)
• ​1/2 cup mayonnaise
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 4 green onions, white and green parts, chopped
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon salt

Hominy Salad

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• 1 lb new potatoes
• ​2 large red bell peppers, seeded and diced
• ​1 cup pitted green olives
• ​1 8-ounce can oil-packed tuna, drained
• ​6 tablespoons extra virgin olive oil
• ​2 tablespoons red wine vinegar
• ​1 teaspoon ground cumin
• ​1 teaspoon mild paprika
• ​1/4 cup fresh flat parsley leaf, coarsely chopped
• ​salt and freshly ground black pepper

​Note: Water-packed albacore tuna may be substituted but some flavor will be lost.

Potato Salad With Tuna Olives And Red Peppers

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• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
• ​1/2 bunch green onions, minced
• ​3 tablespoons nonpareil capers
• ​1 tablespoon Spanish onion, finely minced
• ​1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
• ​1 tablespoon lemon juice
• ​freshly ground black pepper, to taste

​Note: As shown, served in ripe Haas avocados

Jyl Benson's Crabmeat Salad

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• 1 head green cabbage, about 1 lb, coarsely shredded
• ​1 head red cabbage, about 1 lb, coarsely shredded
• ​4 celery stalks, thinly sliced
• ​1 yellow onion, diced
• ​1 green bell pepper, seeded and diced
• ​1 red bell pepper, seeded and diced
• ​1/2 cup pickled jalapeño or to taste, diced
• ​1/2 cup raw sugar
• ​1/2 cup olive or vegetable oil
• ​1/2 cup cider vinegar
• ​1/2 cup cane or champagne vinegar
• ​salt and pepper, to taste
• ​1 tablespoon Creole mustard, or other grainy mustard
• ​1 teaspoon celery seeds

​To Serve

• 1/2 cup roasted peanuts
• 1/2 cup cilantro, chopped

Note​: If the peanuts are salted, they will affect the overall salt content

Sweet And Sour Coleslaw

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Dressing:

• 4 tablespoons peanut oil
• ​1/2 teaspoon toasted sesame oil
• 1 1/2 tablespoons soy or ponzu sauce
• 2 1/2 tablespoons rice wine vinegar
• ​1 tablespoon freshly grated ginger
• ​1 tablespoon Sriracha chili sauce
• ​1 tablespoon brown sugar, honey, or cane syrup (optional)

Slaw:

• 1 medium head of cabbage, shredded
• ​2 carrots, shredded
• ​1 1/2 cups diced ripe mango, papaya, or peaches
• ​1 cup fresh mint, coarsely chopped
• ​1 cup fresh cilantro, coarsely chopped
• ​1 bunch green onions, thinly sliced, white and green parts
• ​3 tablespoons toasted sesame seeds
• ​1 cup honey- or toffee-roasted peanuts
• ​1/2 cup fried garlic, scallions, or onions, optional

Gingered Spicy Slaw

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• 3 pears, red Barlett or Bosc, firm yet ripe
• 6 slices bacon, optional
• 2 cups ruby Port
• 1 shallot, sliced
• ​1 cup extra virgin olive oil
• ​3 tablespoons wine vinegar
• ​12 cups mixed baby greens
• ​3/4 cup blue cheese, crumbled

Blue Cheese and Pear Salad with Port Vinaigrette

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