La Jolla Salad
Yield
6 servingsPrep
15 minCook
0 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
mixed salad greens
|
*
|
| 2 | each |
radicchio
filled with |
*
|
| 2 | ounces |
crab meat
|
*
|
| 2 | large |
shrimp
grilled |
|
| 1 | x |
papayas
fresh, slices |
*
|
| 1 | x |
limes
dill vinaigrette |
*
|
| Lime dill vinaigrette | |||
| ¼ | cup |
dijon mustard
|
|
| ½ | cup |
red wine vinegar
|
|
| ⅛ | cup |
white wine vinegar
|
|
| 1 | each |
egg yolks
|
*
|
| ¾ | cup |
vegetable oil
|
|
| 1 | x |
limes
juice of 1 |
*
|
| 3 | ounces |
honey
|
|
| ¼ | teaspoon |
tarragon leaves
|
|
| ¼ | teaspoon |
basil
whole |
*
|
| ¼ | teaspoon |
oregano
|
|
| ½ | teaspoon |
parsley leaves
|
|
| ½ | clove |
garlic
crushed |
|
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
seasoned salt
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
| 1 | drop |
food coloring
green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
mixed salad greens
|
*
|
| 2 | each |
radicchio
filled with |
*
|
| 57.8 | ml/g |
crab meat
|
*
|
| 2 | large |
shrimp
grilled |
|
| 1 | x |
papayas
fresh, slices |
*
|
| 1 | x |
limes
dill vinaigrette |
*
|
| Lime dill vinaigrette | |||
| 59 | ml |
dijon mustard
|
|
| 118 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 1 | each |
egg yolks
|
*
|
| 177 | ml |
vegetable oil
|
|
| 1 | x |
limes
juice of 1 |
*
|
| 86.7 | ml/g |
honey
|
|
| 1.3 | ml |
tarragon leaves
|
|
| 1.3 | ml |
basil
whole |
*
|
| 1.3 | ml |
oregano
|
|
| 2.5 | ml |
parsley leaves
|
|
| 0.5 | clove |
garlic
crushed |
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
seasoned salt
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
dill weed
fresh, chopped |
|
| 1 | drop |
food coloring
green |
*
|
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, 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.
