Recipe for Anatole Salad 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
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, &
----------------- GARGANZOLA DRESSING deveined ----------------
2 cup Heavy mayonnaise
2 oz Roquefort cheese
1/3 cup Lemon juice
1 tsp Salt
1/4 tsp Garlic salt
1/2 tsp White pepper
10 sprg parsley, very finely chopped
2 tbl Very finely chopped chives
2 tbl Pureed shallots
Instructions:
Instructions: 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 Garganzola 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.

L ENTRECOTE

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