La Jolla Salad

Course : Seafoods
Serves: 6
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1 package mixed greens -- (Boston, bibb red tip and romaine lettuce
2 medium radicchio leaves -- filled with
2 ounces lump crab meat
2 large shrimp -- grilled
1 slices fresh papaya
1 recipe lime dill vinaigrette
--lime dill vinaigrette--
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1/8 cup white wine vinegar
1 large egg yolk
3/4 cup salad oil
1 medium limes juice
3 ounces honey
1/4 teaspoon tarragon leaves
1/4 teaspoon basil leaves -- whole
1/4 teaspoon oregano leaves
1/2 teaspoon parsley leaves
5 milliliters garlic -- crushed
1/2 teaspoon white pepper
1/2 teaspoon seasoned salt
1 teaspoon salt
1 tablespoon fresh dill weed -- chopped
1 drop small green food coloring -- (optional)

Preparation / Directions:

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, whisking 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.

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