Godchaux Salad at The Castle Restaurant, Dunleith, Natchez… Flickr

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Godchaux Salad Jumbo lump crabmeat, boiled shrimp, avocado, red onion, tomatoes, egg, and anchovy filets on a bed of chopped iceberg, tossed in a Creole mustard vinaigrette $18.00

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Godchaux Salad has been a mainstay on Galatoire's menu since the 1920s. Prepared with iceberg lettuce, lump crabmeat, shrimp, hard-boiled eggs, anchovies and a Creole mustard-based vinaigrette, the Godchaux Salad is a variation of the Dinkelspiel Salad, which had the same ingredients, but in a different combination..

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Bistro Romaine Salad - $8.50. romaine lettuce, tomatoes, blue cheese, spiced pecans. Iceberg Wedge - $9. iceberg lettuce, apple smoked bacon, grape tomatoes, blue cheese dressing. Godchaux Salad - $19/$28. Louisiana jumbo lump crab, boiled shrimp, iceberg lettuce, tomatoes, egg, creole mustard vinaigrette, anchovy fillet. Avocado and Crab Salad.

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Discard any tough outer leaves. Rinse gently under cold water and pat dry with dish towels, separating leaves gently to blot. Heat a grill to medium-high. Generously brush the vinaigrette onto the.

Godchaux Salad at The Castle Restaurant, Dunleith, Natchez… Flickr

Godchaux Salad. 1 head iceberg lettuce, cored and cubed. 2 large tomatoes, stems removed, cubed. 1 lb blackfin lump crabmeat. 30-35 large shrimp, boiled and peeled. 2/3 cup salad oil. 1/3 cup red wine vinegar.. Divide the salad onto six chilled plates (approximately 2 cups each). Garnish each salad with 1/2 of a sieved hard-boiled egg and 2.

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directions. Assemble lettuce, tomatoes, crabmeat and shrimp on a 4 salad plates. In a small bowl mix salad oil, vinegar and Creole mustard and mix well. Pour over salad. Garnish each with seived hard boiled eggs and 2 anchovies.

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Godchaux's was a New Orleans Department store on Canal Street.In the 1920's, Leon Godchaux would walk to Galatoire's restaurantin the French Quarter of New Orleans for lunch. During the warmmonths, Mr. Godchaux would ask for a salad made with all of hisfavorite things. Over the years, this dish became a popular addition toGalatoire's menu.1 head Iceberg lettuce cleaned and cut into.

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The Charles L. Franck Studio Collection at The Historic New Orleans Collection, 1979.325.1642. View Next Item. Leon Godchaux, a Jewish immigrant from the Alsace-Lorraine region of France, got his start by the 1840s as a peddler, selling needles, thread, and other dry goods up and down the Mississippi River. He soon opened a store on Canal.

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Ingredients: 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. Creole Mustard Vinaigrette Dressing. Click image to enlarge.

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Method: In a large bowl, combine lettuce, tomatoes, crabmeat and shrimp. Gradually add the dressing to the salad, according to your preference, and toss gently until all ingredients are well coated. Divide the salad mixture onto 6 chilled plates. Garnish each salad with chopped egg and 2 anchovy filets. Extra dressing can be served on the side.

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Fresh Salad Free Stock Photo Public Domain Pictures

While legions of bon vivants dine on the signature French Creole dishes that made Galatoire's legendary — such as Trout Marguery, Pompano Meuniere, Eggs Sardou, Godchaux Salad, Crabmeat Yvonne, Oysters en Brochette, and Shrimp Remoulade, to name just a few — the staff itself feasts on hearty, mostly off-the-menu fare prepared by the same.

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Galatoire's Godchaux salad from Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker. Shopping List; Ingredients; Notes (0).

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Godchaux Salad @ Galatoire's An assortment of greens with a tremendous amount of shrimp and crabmeat is one of the most popular entrees at Galatoire's, especially in the summer or at lunch anytime. It's named for the now-extinct Godchaux's department store, formerly two blocks away on Canal at Baronne. The salad is the last remaining of what.

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Try the Godchaux Salad - Bit like a shrimp cocktail meets a chef salad. Shrimp, anchovies, tomato, egg, tangy mustard dressing. Mikala McCauley January 4, 2020.. "The crab salad—lump meat spiked with a rotating roster of house-made dressings—is phenomenal, as are the shrimp- and bacon-enriched grits and the daily-changing sweetbreads.

Godchaux Salad Godchaux salad at Galatoire's Bistro, Baton… Flickr

1/2 cup Creole mustard or any coarse, grainy brown mustard. Salt and freshly ground black pepper to taste. 2/3 cup vegetable oil. In a small bowl, combine the vinegar and mustard, and season with.