Name: Godchaux Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 head iceberg lettuce, cubed; 2 large tomatoes, seeded and cubed; 1 lb lump crabmeat; 30 -35 large shrimp, boiled and peeled; 5 ounces salad oil; 5 ounces red wine vinegar; 4 ounces creole mustard; 2 eggs, hard boiled; 8 anchovies (optional)

Recipe by TXOLDHAM

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This salad is just like one we ate at the Castle which is a restaurant at Dunleith Plantation in Natchez, Mississippi. It is truly wonderful!

Ready In:: 15mins
Serves:
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ingredients

1 head iceberg lettuce, cubed
2 large tomatoes, seeded and cubed
1 lb lump crabmeat
30 -35 large shrimp, boiled and peeled
5 ounces salad oil
5 ounces red wine vinegar
4 ounces creole mustard
2 eggs, hard boiled
8 anchovies (optional)

directions

Assemble lettuce, tomatoes, crabmeat and shrimp on a 4 salad plates.
In a small bowl mix salad oil, vinegar and Creole mustard and mix well. Pour over salad. Garnish each with seived hard boiled eggs and 2 anchovies.

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RECIPE MADE WITH LOVE BY

@TXOLDHAM

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@TXOLDHAM

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"This salad is just like one we ate at the Castle which is a restaurant at Dunleith Plantation in Natchez, Mississippi. It is truly wonderful!"

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creation by TXOLDHAM

6/21/2006

This salad is just like one we ate at the Castle which is a restaurant at Dunleith Plantation in Natchez, Mississippi. It is truly wonderful!