The Godchaux Sugar Mill in Reserve represents an important part of local history, as does Godchaux High School. We chose this salad for its name and affiliation.
Galatoire’s Godchaux Salad
Serves 6 to 8
1 medium head iceberg lettuce, and torn into bite-sized pieces
2 large tomatoes, preferably Creole, cored and cut into bite-sized pieces
1 pound jumbo lump crabmeat, cleaned
30 large Gulf shrimp, boiled and peeled
3 hard-boiled eggs, chopped
12 anchovy filets
Creole Vinaigrette Dressing (see recipe below)
In a large bowl, combine lettuce, tomatoes, crabmeat and shrimp. Gradually add the dressing to the salad, according to your preference, until all ingredients are well coated. Divide the salad mixture onto 6 chilled plates. Garnish each salad with chopped egg and 2 anchovy filets.
Creole Vinaigrette Dressing
Makes 1 cup
1/3 cup red wine vinegar
1/2 cup Creole mustard or any coarse, grainy brown mustard
Salt and freshly ground black pepper
2/3 cup vegetable oil
Combine all ingredients except oil in a bowl; whisk. Drizzle oil in slowly while whisking constantly.
Recipes courtesy of Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant, Galatoire’s Restaurant New Orleans, LA (Random House, 2005) by Benson & Rodrigue
Submitted on behalf of Pinnacle Polymers