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Ingredientes
- 1/2 head Romaine lettuce
- 1 head Limestone lettuce
- 4 x Leaves Belgian endive
- 4 x Leaves spinach
- 4 sprg watercress
- 2 med -sized avocados, peeled & sliced into 6 wedges each
- 1/4 lb Cooked lump crabmeat
- 8 med -sized cocktail shrimp, boiled, peeled, &
- 2 c. Heavy mayonnaise
- 2 ounce Roquefort cheese
- 1/3 c. Lemon juice
- 1 tsp Salt
- 1/4 tsp Garlic salt
- 1 1/2 tsp White pepper
- 10 sprg parsley, very finely minced
- 2 Tbsp. Very finely minced chives
- 2 Tbsp. Pureed shallots
- 1 c. White wine vinegar
Direcciones
- Clean the greens thoroughly. Tear the lettuce, endive, and spinach into bite-size pcs and toss together in a salad bowl. Divide the greens onto four chilled salad plates; top each salad with a sprig of watercress, 3 avocado wedges, an oz of crabmeat, and 2 shrimp. Top with Garganzola Dressing. Combine the mayonnaise, Roquefort, and lemon juice in a blender.
- Add in the salt, garlic salt, pepper, parsley, chives, and shallots. Blend at low speed. Add in the vinegar very slowly while continuing to blend at low speed. Refrigeratebefore serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 4 servings | |
| Calories 985 | |
| Calories from Fat 872 | 89% |
| Total Fat 98.73g | 123% |
| Saturated Fat 15.85g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 1718mg | 72% |
| Potassium 1643mg | 47% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 6.1g | 20% |
| Sugars 2.07g | 1% |
| Protein 16.57g | 27% |
