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La Jolla Salad

Yield: 6 Servings

Ingredients and directions for this recipe

Mixed greens (Boston, bibb,
Red tip, and romaine
Lettuce
2 Radicchio leaves, filled
With
2 oz Lump crab meat
2 lg Shrimp, grilled
Slices fresh papaya
1 Lime Dill Vinaigette

LIME DILL VINAIGRETTE
1/4 c Dijon mustard
1/2 c Red wine vinegar
1/8 c White wine vinegar
1 Egg yolk
3/4 c Salad oil
1 Lime's juice
3 oz Honey
1/4 ts Tarragon leaves
1/4 ts Basil leaves, whole
1/4 ts Oregano leaves
1/2 ts Parsley leaves
1/2 cl Garlic, crushed
1/2 ts White pepper
1/2 ts Seasoned salt
1 ts Salt
1 tb Fresh dill weed, chopped
1 Drop, small green food
Coloring (optional)

On a large salad plate, arrange the greens and crab-filled radicchio
leaves. Garnish with grilled and papaya slices. Pour vinaigrette over
the salad or serve on the side.

TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and
vinegars. Wisk in the egg yolk. Gradually add the oil, wisking
constantly. Stir in the lime juice and honey. Wisk in the tarragon,
basil, oregano, and parsley leaves, garlic, pepper, salts, and dill
weed. Add a drop of green food color if desired.

See also:
Previous recipe La Ice Tea
Next recipe La Jota Triestina (bean And Sauerkraut Soup)

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