Galatoire's Godchaux Salad


Recipe courtesy of Galatoire's Cookbook: Recipes and Family History, Galatoire's Restaurant New Orleans, LA

Serves 6 to 8

  • 1 medium head iceberg lettuce, washed, dried and torn into bite-sized pieces
  • 2 large tomatoes, preferably Creole, cored and cut into large bite-sized pieces
  • 1 pound jumbo lump crabmeat, cleaned
  • 30 large Gulf shrimp, boiled and peeled
  • 3 hard-boiled eggs, chopped
  • 12 anchovy filets
  • Creole Vinaigrette Dressing (click for recipe)

Galatoire's Godchaux Salad

Galatoire's Godchaux Salad 

Click image to enlarge


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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