Page 8 - LCTrecipebook2021flipbook

HEIRLOOM TOMATO, BURRATA AND LOUISIANA CRAB SALAD

Heirloom tomatoes of different sizes Place dressing ingredients in blender and

and colors, sliced or quartered blend till smooth in texture. Chill for a couple
16 oz. container premium lump hours before serving.
Louisiana blue crab meat
4 oz. buratta cheese
To assemble salad, spoon dressing on bottom
Chopped chive for garnish
of plate. Arrange sliced tomatoes on dressing
and place desired amount of Louisiana blue
Green Goddess Dressing
crab meat on top of tomatoes. Sprinkle with
½ cup mayo
⅓ cup buttermilk pinched off pieces of burrata cheese and
¼ cup fresh chive, chopped garnish with chopped chive.
¼ cup fresh flat leaf parsley
¼ cup fresh tarragon Recipe courtesy of LOLA Restaurant, Covington, LA.
¼ cup fresh cilantro

1 tbsp. lemon juice
2 anchovy fillets

LOUISIANA NORTHSHORE, ST. TAMMANY PARISH

Savor the bounty of the bayou on the Louisiana’s Northshore with the dynamic Tammany Taste
culinary scene. St. Tammany Parish is home to Abita beer, award-winning chefs, and mom and
pop restaurants.
800-634-9443 | LouisianaNorthshore.com
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