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Green Goddess Seafood Salad

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Ingredients
  Mayonnaise/Other mayonnaise 1⁄4 Cup (4 tbs)
  Canned flat anchovies 2 Ounce, drained, finely chopped (1 Can)
  Tarragon vinegar/White-wine vinegar 2 Tablespoon
  Finely chopped parsley 2 Tablespoon, finely chopped
  Finely chopped chives/Green-onion tops 2 Tablespoon
  Garlic clove 1 Small, minced
  Finely chopped tarragon/1/4 teaspoon dried leaf tarragon 3⁄4 Teaspoon
  Torn romaine lettuce/Combination/romaine and iceberg lettuce 3 Quart
  Cooked shelled medium shrimp/Langostinos/crabmeat/lobster 1 Pound
  Avocado 1 , sliced
  Cherry tomatoes/Tomato wedges 18
  Ripe olives 18
Directions

In a small bowl, combine mayonnaise, anchovies, vinegar, parsley, chives or green-onion tops, garlic and tarragon.
Cover and refrigerate several hours to let flavors blend.
In a large bowl, toss about half the mayonnaise mixture with lettuce.
Divide lettuce mixture among 6 plates.
Spoon shrimp, langostinos, crabmeat or lobster evenly over lettuce mixture.
Garnish each with avocado, tomatoes and olives.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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