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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! 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:
1. Assemble lettuce, tomatoes, crabmeat and shrimp on a 4 salad plates.
2. 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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