WARBUCKS
On the bottom of the bowl of
the Warbucks Seafood Salad is a
thick stripe of creamy Goddess
dressing. Atop is soft, butter let-
tuce leaves, boiled shrimp, lump
crab and—the kicker—chunks
of tempura-battered avocado.
HOUSTON’S
Shrimp Louie is a sizeable wedge
of iceberg, over which is draped
jumbo Gulf shrimp, avocado
wedges, a creamy house Thou-
sand Island and a shower of fresh
tarragon. http://www.houstons.com
R&O
This old-school New Orleans
restaurant is known for its mas-
sive Italian Tossed Salad, but the
sleeper is the Shrimp Salad—
iceberg lettuce, diced onions,
celery and bell pepper with a
half-dozen spicy, boiled shrimp
tossed in a light, creamy Italian
dressing. http://www.r-opizza.com
DEL FUEGO TAQUERIA
The Ceviche Caesar is hands-
down one of the city’s best
salads. Bite-size romaine,
tossed in a hybrid Caesar/God-
dess dressing, is topped with a
hefty serving of citrusy shrimp,
sh and diced veg ceviche, fol-
lowed by a liberal shake of cotija
cheese and fried tortilla strips.
http://www.delfuegotaqueria.com
Where Now
Salad Season
No shame in my game, I eat a lot
of salad. When I’m not eating or
recreating the Commander’s Salad
(sort of Caesar/Cobb at Commander’s
Palace), I’m stabbing bowls of leafy,
meaty, shaved-vegetable tosses from
scads of other local restaurants. The
following four are on my current reg-
ular rotation...but there’s always the
opportunity to turn over a new leaf.
By Lorin Gaudin
CLOCKWISE FROM TOP: R&O’S SIMPLE—AND SIMPLY DELICIOUS—SHRIMP SALAD; MEXICO MEETS
THE MISSISSIPPI IN DEL FEUGO’S CEVICHE SALAD; HOUSTON’S SUMMERY SHRIMP LOUIE IS ON THE
MENU YEAR-ROUND; WARBUCK’S REFRESHING CRAB-AND-SHRIMP SALAD WITH FRIED AVOCADO(CLOCKWISE FROM TOP) ©LORIN GAUDIN; LORIN GAUDIN; ©HOUSTON’S; ©LORIN GAUDIN22 WHERETRAVELER® NEW ORLEANS JUNE 2019