Armand Salad from Joe’s Stone Crab in Miami Beach

Joe’s Stone Crab is a landmark family owned and operated restaurant in Miami since 1913, open during the stone crab season from October to May. This recipe is featured in The South Beach Diet weight loss book, as the ingredients (if you skip the croutons!) meet all the diet requirements. It’s like a Caesar, without anchovies or egg yolk; and the thinly sliced onion and lemony dressing add extra flavor. I have been making this forever, and when Brittany asked for the recipe last week I realized I’ve never posted it. Crunchy, healthy and delicious!

1 or 2 small cloves garlic

1/4 tsp. salt

1/2 tsp. pepper

1 tsp. mayonnaise

1/4-1/2 cup fresh lemon juice

1 tsp. red wine vinegar (optional)

1/4 cup +2 Tbs. olive oil

1 head romaine lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled

1 small head iceberg lettuce, outer leaves removed, washed, dried, torn into bite-sized pieces, and chilled

1/2 cup chopped fresh parsley

1/2 sweet white onion, sliced thin

1/2 cup freshly grated Parmesan cheese, plus more for sprinkling on top

Green bell pepper, thinly sliced for garnish (optional)

To make the dressing: In a large salad bowl mash the garlic, salt and pepper to a paste. Add the mayonnaise, continuing to mash until smooth. Then mix in the lemon juice and the vinegar,if using. Gradually whisk in the olive oil.

Add the romaine and iceberg lettuce, parsley, onion, and the 1/2 cup of Parmesan. Toss gently, Pile the mixture into shallow salad bowls, sprinkle with a little Parmesan and serve. Garnish with bell pepper if using. Serves 6.