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Blue Horse House Salad




Source of Recipe


The Blue Horse House, St. Paul


Recipe Introduction


This winning combination of crabmeat, beets and lettuce was popular at the St. Paul restaurant.



List of Ingredients




Vinaigrette:

1/4 t Salt
1/4 t freshly ground Pepper
1/4 t dry Mustard
6 T Olive Oil
2 T Wine Vinegar
Juice of 1/2 Lemon
Dash of Worcestershire Sauce

Salad:

1/2 C canned Beets, cut in thin julienne strips
2 heads Romaine Lettuce
1 C Crabmeat picked from cooked and chilled Dungeness Crab Legs (or 1 c. canned Crabmeat)
1 hard-cooked Egg


Recipe



To make vinaigrette: In a bowl, combine the salt, pepper, dry mustard, olive oil, wine vinegar, lemon juice and Worcestershire sauce, beating with a wire whisk until emulsified.

To make the salad: Add the julienne beet strips to the vinaigrette and allow to soak for a few minutes. Then lift beets out of the dressing and set aside. Meanwhile, remove the tender inner leaves of Romaine (the hearts), leaving them whole. (Save remaining lettuce for another use.) Toss the Romaine hearts with the dressing mixture. Lift Romaine from dressing and place on 4 plates.
Add the crab to the dressing remaining in the bowl, stir briefly, then place crab and dressing on Romaine and sprinkle the beets over the top. Grate hard-cooked egg over top of salads. Serves 4.