The South African Cook Book by Diane Kersey - HTML preview

Crab Salad

½ head Chinese lettuce

1 head butter lettuce

4 leaves endive

4 leaves spinach

4 sprigs watercress

2 medium-sized avocados peeled and sliced into 6 wedges each

8 oz. cooked lump crabmeat

8 medium-sized cocktail shrimps, boiled, peeled and de-veined

Gorgonzola dressing (see below)

Method: Clean the greens thoroughly. Tear the lettuce, endive, and spinach into bite-size pieces 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 ounce of crabmeat, and 2 shrimp. Top with Gorgonzola.

Gorgonzola Dressing

2 cups heavy mayonnaise

2 oz Roquefort cheese

1/3 cup lemon juice

1 teaspoon salt

¼ teaspoon garlic salt

1-½ teaspoons white pepper

10 sprigs parsley, very finely chopped

2 tablespoons very finely chopped chives

2 tablespoons pureed shallots

1 cup white wine vinegar

Dressing:

Combine the mayonnaise, Roquefort, and lemon juice in a blender. Add the salt, garlic salt, pepper, parsley, chives, and shallots. Blend at low speed. Add the vinegar very slowly while continuing to blend at low speed. Chill before serving. Serves 6