Galatoire's
Godchaux Salad
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. The Dinkelspiel was retired from the menu in the 1960s, but brought back in 2015 for the restaurant’s 110th anniversary.
(From Galatoire’s Cookbook, 2005, by Melvin Rodrigue with Jyl Benson)
Ingredients
Salad:
- 1 medium head iceberg lettuce, washed, dried, torn into bite-size pieces
- 2 vine-ripened tomatoes, cored, cut into large bite-size pieces
- 1 pound jumbo lump crabmeat, cleaned
- 30 large (21 to 25 count) shrimp, boiled and peeled
- Creole mustard vinaigrette (recipe follows)
- 3 hard-boiled eggs, chopped
- 12 anchovy fillets
Creole Mustard Vinaigrette:
- 1/3 cup red wine vinegar
- 1/2 cup Creole mustard or any coarse, grainy brown mustard
- Salt and freshly ground black pepper to taste
- 2/3 cup vegetable oil
Directions
Salad:
- In a large bowl, combine the 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 salad onto six chilled plates. Garnish each with chopped egg and 2 anchovy fillets. Extra dressing can be served on the side.
Creole Mustard Vinaigrette:
- In a small bowl, combine the vinegar and mustard, and season with salt and pepper. Add the oil in a slow drizzle while whisking to incorporate and create an emulsion.
