Crab Louis Salad
Our daughter Anne has perfected this salad which we have enjoyed at our Easter Brunch as tradition. I thank God for a family that shares my love for wholesome food and the willingness to prepare it!
Ingredients:
Dressing:
1 1/4 cup mayonnaise
1/3 cup oil packed sun-dried tomatoes, chopped
1/4 cup milk
1 1/2 Tablespoon fresh chives, chopped
1 1/2 Tablespoon parsley, chopped
1 Tablespoon fresh lemon juice
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
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Directions:
Place ingredients in bowl and stir to mix well. Can be made 24 hours in advance.
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Salad Ingredients:
12 cups lightly packed bite size pieces of Romaine lettuce.
1 pound asparagus trimmed to 5" lengths
1 pound lump back fin crab meat
1 cup cherry tomatoes, cut in halves
2 hard boiled eggs, cut in wedges
lemon wedges.
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Directions:
Blanche the fresh asparagus for three minutes in boiling water. Remove to ice water to cool. Allow to drain before using. Pat dry with paper towels.
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Toss Romaine lettuce with dressing; mound the greens on plates. Garnish salads with asparagus, cherry tomatoes, crab meat, lump crab and lemon wedges. Serves 4 to 6
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TIP: We had dinner in San Francisco last week and the Restaurant offered a Seafood Louis Salad. It offered shrimp, crab meat and salmon in the salad.
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Also I use the frozen asparagus when asparagus is out of season. I thaw the asparagus on a cooling rack where it can drain as it thaws. Not as great as fresh asparagus but it will work.
1 comment:
I love making this salad, and one technique I have added is to blend the dressing ingredients on a low speed. It really enhances the texture of the dressing. Enjoy!
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