Title: Anatole salad
 Categories: Salad
      Yield: 4 Servings
 
    1/2    Head Romaine lettuce
      1    Head Limestone lettuce
      4    Leaves Belgian endive
      4    Leaves spinach
      4    Sprigs watercress
      2    Medium-sized avocados;
           -peeled & sliced into 6
           -wedges each
    1/4 lb Cooked lump crabmeat
      8    Medium-sized cocktail
           -shrimp; boiled; peeled, &

--------------------GARGANZOLA DRESSING-------------------------
           -deveined
      2 c  Heavy mayonnaise
      2 oz Roquefort cheese
    1/3 c  Lemon juice
      1 ts Salt
    1/4 ts Garlic salt
  1 1/2 ts White pepper
     10    Sprigs parsley; very finely
           -chopped
      2 tb Very finely chopped chives
      2 tb Pureed shallots
      1 c  White wine vinegar
 
  Clean the greens thoroughly. Tear the lettuce, endive, and spinach
  into bite-size pieces and toss together in a salad bowl. Divide the
  greens onto four chilled salad plates; top each salad with a sprig of
  watercress, 3 avocado wedges, an ounce of crabmeat, and 2 shrimp.
  Top with Garganzola Dressing. Combine the mayonnaise, Roquefort, and
  lemon juice in a blender. Add the salt, garlic salt, pepper, parsley,
  chives, and shallots. Blend at low speed. Add the vinegar very slowly
  while continuing to blend at low speed. Chill before serving.