PALACE COURT SALAD - SHERATON HOTEL

Palace Court Salad - Sheraton Hotel image

Provided by Martha Price

Time 15m

Number Of Ingredients 17

3/4 lb fresh cooked shredded crabmeat
1/2 c finely minced celery
4 - 6 Tbsp mayonnaise
1 tsp fresh lemon juice
1/4 tsp salt
6 c finely shredded iceberg lettuce
6 slice large tomatoes (1/2 inch slices)
6 large cooked artichoke bottoms
6 hard-cooked eggs, peeled and finely chopped
GREEN GODDESS DRESSING
5 or 6 anchovy fillets, mashed (don't let these scare you - it blends in)
1 green onion, minced, both white and green portions
1//4 c minced fresh parsley
2 Tbsp minced fresh tarragon
3 Tbsp tarragon vinegar
1/2 c minced fresh chives
3 c mayonnaise

Steps:

1. To make the seafood filling: mix just enough mayonnaise into the shredded crabmeat and celery to hold it all together. Too much mayonnaise will mask the delicate crab flavor.
2. Arrange shredded lettuce on six large salad plates. For each serving, place a tomto slice in the center of the lettuce and top with an artichoke bottom. On each artichoke bottom mound 1/6 of the crab mixture, spoonful by spoonful, until a tower of crab results. Scatter chopped egg around the artichoke bases.
3. Chill salads well before serving with Green Goddess dressing. Garnish with lemon wedges.
4. GREEN GODDESS DRESSING: Put all ingredients in blender or large bowl and mix thoroughly. Makes about 3 and 1/2 cups. Serve chilled.