From the menu of "Joe's Stone Crab," 11 Washington Avenue, Miami Beach. In 1913, Joe Weiss opened a small lunch counter in Miami Beach. For 90 years, no visit to Miami Beach has been complete without a stop at Joe's. Open during stone crab season (Oct 15-May 15), Joe's is a must for visiting celebrities. Still family owned and operated, Joe's is a Miami landmark.
2/3 small clove garlic
1/3 teaspoon mayonnaise
2 tablespoons fresh lemon juice
1/3 teaspoon red wine vinegar (optional)
2 tablespoons olive oil
1/3 head romaine lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled
1/3 small head iceberg lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled
2 2/3 tablespoons chopped fresh parsley
1/6 sweet white onion, sliced thin
2 2/3 tablespoons freshly grated Parmesan cheese
1/2 green bell pepper for garnish
To make the dressing: In a salad bowl mash the garlic, salt and pepper to a paste. Add the mayonnaise, continuing to mash until smooth. Mix in the lemon juice and vinegar, if using. Gradually whisk in the olive oil.
Add the romaine and iceberg lettuce, parsley, onion, and the Parmesan. Toss gently. Pile the mixture into shallow salad bowls, sprinkle with a little Parmesan, and serve.
Garnish with bell pepper, if using.
At Joe's, the Armand salad is served at lunch only, and garlic croutons top the dish.
16 g total fat (3 g sat)
6 mg cholesterol
4 g carbohydrate
4 g protein
2 g fiber
238 mg sodium