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HEIRLOOM TOMATO, BURRATA AND LOUISIANA CRAB SALAD

Heirloom tomatoes of different sizes Place dressing ingredients in blender and blend till smooth in texture. Chill for a couple hours
and colors, sliced or quartered before serving.
16 oz. container premium lump
Louisiana blue crab meat To assemble salad, spoon dressing on bottom of plate. Arrange sliced tomatoes on dressing

4 oz. buratta cheese
and place desired amount of Louisiana blue crab meat on top of tomatoes. Sprinkle with
Chopped chive for garnish
pinched off pieces of burrata cheese and garnish with chopped chive.

Green Goddess Dressing
Recipe courtesy of LOLA Restaurant, Covington, LA.
½ cup mayo
⅓ cup buttermilk
¼ cup fresh chive, chopped
¼ cup fresh flat leaf parsley

¼ cup fresh tarragon
¼ cup fresh cilantro
1 tbsp. lemon juice
2 anchovy fillets

LOUISIANA NORTHSHORE ST. TAMMANY PARISH

Savor the bounty of the bayou on 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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