Galatoire's Godchaux Salad

Salad

Recipe courtesy of Galatoire's Cookbook: Recipes and Family History, Galatoire's Restaurant New Orleans, LA

Serves 6 to 8

Ingredients: 
  • 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

Galatoire's Godchaux Salad 

Click image to enlarge
Method: 

In a large bowl, combine 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 chopped egg and 2 anchovy filets.

Extra dressing can be served on the side.

 

Similar Recipes by course
Blue Cheese and Pear Salad Asian Cabbage Salad green tomatoes crabmeat Creole Potato Salad Tuna And White Bean Salad
Cranberry Salad in Mold Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette Blackened Chicken Salad

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive