For those who know me, you will know that I am not a huge salad person. My only use for a salad is as a carrier for good things like bacon, cheese, and salad dressing but it is very hot day in New Orleans and a crisp cool salad sounds really good right now.
There are 2 restaurants, one local in New Orleans named Mosca's and the other in Tampa named Columbia, who make my favorite type of salad. First the lettuce must be cool, crispy... no wilty fancy greens or strong flavored lettuces here. Both of these restaurants use Romaine or Iceberg. They also have vinegar/oil based dressings with lots of garlic and spices. They include basic salad vegetables (carrots, celery, tomato) and some pickle vegetables (olives, pepperocinis). They also include meat. At Mosca's, fresh Louisiana lump crab meat is used; Columbia uses Ham, turkey or shrimp. Cheese (Parmesan, Romano or Swiss) is also an important piece of the puzzle...
SO what is better than either of these salads then to COMBINE THEM and add a few of my own touches.
The dressing (very similar to Columbia)
1/4 cup white balsamic vinegar
1/2 cup Olive Oil... use the fanciest that you have...
1 clove garlic... you can add more if you like really garlicky. I do not want the garlic to overpower the crabmeat.
1 tsp oregano or italian spice blend (if using one that include garlic and salt... make an adjustment to the salt and garlic)
2 tsp lemon juice
dash of worcestershire sauce...
The Protein (touch of Mosca's)
1 lb. Lump crab meat
The Salad (in whatever proportions you like... feel free to add subtract)
Romaine or Iceberg Lettuce
Cheese... I am using baby swiss julienned and parmesan.
To make the dressing... mix the ingredients...
To make the salad... Toss the vegetables then add the lump crab meat and the dressing then toss gently til the dressing is mixed into the salad. Be careful not to break up the lumps of crab.
Once mixed... add the cheese then toss again.
Instead of crab... this would work in chicken, turkey, ham, shrimp as well...