Monday, July 16, 2007

Crab Louis Salad ..... Add shrimp and or salmon to make it Seafood Louie

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!
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
Place ingredients in bowl and stir to mix well. Can be made 24 hours in advance.
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.
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.
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
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.
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:

Anne said...

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!