Godchaux Salad - cooking recipe

Ingredients

1 head iceberg lettuce, cubed
2 large tomatoes, seeded and cubed
1 lb lump crabmeat
30 -35 large shrimp, boiled and peeled
5 ounces salad oil
5 ounces red wine vinegar
4 ounces creole mustard
2 eggs, hard boiled
8 anchovies (optional)

Preparation

Assemble lettuce, tomatoes, crabmeat and shrimp on a 4 salad plates.
In a small bowl mix salad oil, vinegar and Creole mustard and mix well. Pour over salad. Garnish each with seived hard boiled eggs and 2 anchovies.