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Heirloom Tomato, Burrata and
Louisiana Crab Salad
Heirloom tomatoes of Green Goddess Dressing
different sizes and colors, Place dressing ingredients in blender
sliced or quartered
and blend till smooth in texture. Chill
16 oz. container premium lump
for a couple hours before serving.
Louisiana blue crab meat
4 oz. buratta cheese
Chopped chive for garnish To assemble salad, spoon dressing on
bottom of plate. Arrange sliced
Green Goddess Dressing tomatoes on dressing and place
½ cup mayo desired amount of Louisiana blue
⅓ cup buttermilk crab meat on top of tomatoes.
¼ cup fresh chive, chopped Sprinkle with pinched off pieces of
¼ cup fresh flat leaf parsley burrata cheese and garnish with
chopped chive.
¼ cup fresh tarragon
¼ cup fresh cilantro Recipe courtesy of LOLA Restaurant, Covington, LA.
1 tablespoon lemon juice
2 anchovy fillets
ST. TAMMANY/LOUISIANA'S NORTHSHORE
Just forty minutes from the French Quarter, visit St. Tammany Parish, (aka Louisiana Northshore), where
our culinary scene is shaped by the bounty of the bayou. Epicurean experiences await on the Tammany
Taste Culinary Trail.
800-634-9443 • LouisianaNorthshore.com/10WaystoTaste
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