Jackson Square Salad 

FOR THE DRESSING:

1 egg

1/2 teaspoon anchovy paste

1 large clove garlic, crushed and minced

1 tablespoon Grey Poupon mustard

1 cup extra-virgin olive oil 

1/4 cup red wine vinegar

1/2 teaspoon Worcestershire sauce 

Juice of 1/4 lemon

Kosher salt and freshly-ground black pepper, to taste 

FOR THE SALAD:

1 large head Romaine lettuce (washed, dried, and chilled)

1 large avocado (peeled, pitted, and cut into 1/2-inch dice)

1/4 pound peeled Alaskan baby shrimp

1/4 pound fresh lump Dungeness crab meat

3 ounces Roquefort cheese, crumbled

TO GARNISH:

2 tomatoes, peeled and quartered

12 black olives

3 hard-boiled eggs, shredded

1/2 green bell pepper (cored, seeded and cut into strips)

1/2 red bell pepper (cored, seeded and cut into strips)

Kosher salt and freshly-ground pepper, to taste 

Lemon wedges

Prepare the dressing:  Mix egg, anchovy paste, garlic and mustard together; slowly blend in olive oil, whisking constantly, until a consistency similar to mayonnaise is reached. Add vinegar and Worcestershire sauce; blend thoroughly. Stir in lemon juice, salt and pepper, to taste; set aside at room temperature.

For the salad:  Cut chilled Romaine leaves into 1” pieces and place in a large chilled salad bowl; set aside. Add avocado, shrimp, crab meat and cheese to the prepared greens and toss gently. Add dressing to the salad and gently toss again — don’t break up the pieces of crab too much. When ingredients are all well coated with dressing, divide salad equally between 2 large, chilled dinner plates. Garnish each plate with tomatoes, olives, eggs, peppers, salt, and pepper, to taste. Serve immediately with lemon wedges on the side. — 2 large entrée salads

This is one of my favorites from years ago when we enjoyed it at a popular upscale restaurant, Henry’s Off Broadway, in Seattle. The restaurant has been gone for a long time now, but the recipe for their delicious “Jackson Square” entrée salad remains! This is a perfect warm-weather meal — just add some warm sourdough bread on the side, and perhaps a glass of California’s (or New Zealand’s) Sauvignon Blanc — a French Pinot Blanc also goes well. This tasty salad will soon become one of your own favorites!