Outrigger Salad Recipe by Ruth Paget
Serves 4
Ingredients:
-1 quart cottage cheese
-2 cucumbers cut in half with seeds scooped out
-1 cup peeled and deveined shrimp cooked in Zatarains Creole Seasoning
-1 cup crabmeat cooked in Zatarains Creole Seasoning
-4 cooked asparagus spears to be used as outriggers
Steps:
1-Spread cottage cheese on a platter to be used as “the sea.”
2-Mix shrimp and crab together and stuff cucumbers.
3-Place cucumbers on the cottage cheese in a row. Place asparagus spears across the cucumbers as the outriggers. Chill until serving.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
