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 Blue Horse House Salad Recipe
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Blue Horse House Salad
This winning combination of crabmeat, beets and lettuce was popular at the St. Paul restaurant.

Vinaigrette:

1/4 tsp. salt

1/4 tsp. freshly ground pepper

1/4 tsp. dry mustard

6 tbsp. olive oil

2 tbsp. wine vinegar

Juice of 1/2 lemon

Dash of Worcestershire sauce

Salad:

1/2 c. canned beets, cut in thin julienne strips

2 heads Romaine lettuce

1 c. crabmeat picked from cooked and chilled Dungeness crab legs (or 1 c. canned crabmeat)

1 hard-cooked egg

To make vinaigrette: In a bowl, combine the salt, pepper, dry mustard, olive oil, wine vinegar, lemon juice and Worcestershire sauce, beating with a wire whisk until emulsified.

To make the salad: Add the julienne beet strips to the vinaigrette and allow to soak for a few minutes. Then lift beets out of the dressing and set aside. Meanwhile, remove the tender inner leaves of Romaine (the hearts), leaving them whole. (Save remaining lettuce for another use.) Toss the Romaine hearts with the dressing mixture. Lift Romaine from dressing and place on 4 plates.

Add the crab to the dressing remaining in the bowl, stir briefly, then place crab and dressing on Romaine and sprinkle the beets over the top. Grate hard-cooked egg over top of salads.

Serves 4.

    
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