Sep 052011

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

Galatoire’s menu.

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.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.