Updated: Jan 4
Godchaux’s was a New Orleans Department store on Canal Street.
In the 1920’s, Leon Godchaux would walk to Galatoire’s restaurant
in the French Quarter of New Orleans for lunch. During the warm
months, Mr. Godchaux would ask for a salad made with all of his
favorite things. Over the years, this dish became a popular addition to
1 head Iceberg lettuce cleaned and cut into large ribbons
2 large Tomatoes cored and cleaned
1 pound lump Crabmeat, picked through for shells
36 large Shrimp boiled and peeled
2/3 cup Salad Oil
1/3 Cup Red Wine Vinegar
½ cup Creole Mustard
3 Eggs hard boiled and chopped
12 Anchovy Filets
In a large salad bowl, combine the lettuce, tomatoes, crabmeat,
and shrimp. In a small bowl, combine the oil, vinegar and Creole
Mustard: whisk together to create the dressing. Pour the dressing over
the salad and toss. Divide the salad into six chilled plates or bowls.
Garnish each salad with chopped eggs and 2 anchovy filets.