Crab Louie Salad With Sun-Dried Tomato Louie Dressing

Crab Louie Salad With Sun-Dried Tomato Louie Dressing

Ingredients:
1 1/4 cup mayonnaise
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup milk
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound asparagus, trimmed to 5-inch lengths
12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
1 pound lump crabmeat
1 cup cherry tomatoes
2 large hard-boiled eggs, cut into wedges
Lemon wedges

Tips
Your standard Louis dressing is made with mayonnaise, red chili sauce, minced green onions, and minced green chili peppers. This variation includes sundried tomatoes to add umami. If the crab happens to be too expensive, feel free to substitute with surimi or shrimp

Directions:
Whisk first 9 ingredients in medium bowl to blend.Season dressing to taste with salt and pepper.
Cook asparagus in a saucepan of boiling salted water until crisp-tender, about 3 minutes.
Drain.
Transfer to a bowl of ice water; cool.
Drain.
Dressing and asparagus can be made 1 day ahead. Cover; chill.
Place lettuce in a large bowl.
Toss with enough dressing to coat.
Mound lettuce on plates.
Top with crab.
Garnish with asparagus, tomatoes, eggs, and lemon
Pass remaining dressing separately.