Title: La Jolla Salad
Categories: Salad Dressing
Yield: 6 Servings

		Mixed greens (Boston, bibb,
		Red tip, and romaine
		Lettuce
2		Radicchio leaves, filled
		With
2	oz	Lump crab meat
2	lg	Shrimp, grilled
		Slices fresh papaya
1		Lime Dill Vinaigette
LIME DILL VINAIGRETTE
1/4	c	Dijon mustard
1/2	c	Red wine vinegar
1/8	c	White wine vinegar
1		Egg yolk
3/4	c	Salad oil
1		Lime's juice
3	oz	Honey
1/4	ts	Tarragon leaves
1/4	ts	Basil leaves, whole
1/4	ts	Oregano leaves
1/2	ts	Parsley leaves
1/2	cl	Garlic, crushed
1/2	ts	White pepper
1/2	ts	Seasoned salt
1	ts	Salt
1	tb	Fresh dill weed, chopped
1		Drop, small green food
		Coloring (optional)

On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side.

TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly. Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired.

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