January 7, 2025
Dungeness Crab Louie Salad
Ingredients
- Dressing:
- 1 cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Tabasco
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon sweet paprika
- Kosher salt
- Freshly ground black pepper
- Salad:
- 10 asparagus spears, woody ends trimmed
- 3 romaine hearts, cut crosswise ½-inch thick
- ½ English cucumber, thinly sliced
- 5 radishes, thinly sliced
- 5 oz. cherry tomatoes, halved
- 2-3 hard-boiled eggs, cut into wedges
- 3 celery ribs, thinly sliced
- 1 avocado, thinly sliced
- 2.25oz can sliced black olives
- 1-pound fresh Dungeness crab meat
- 4 green onions, thinly sliced
- 2 lemons, cut into wedges
Instructions
Prepare dressing by whisking together mayonnaise, ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, and paprika in a medium-sized bowl. Taste and season with salt and pepper. Set aside while you assemble the salad.
In a medium saucepan of boiling water, cook the asparagus until just tender, about 3 minutes. Drain, sprinkle with a bit of Kosher salt, and let cool.
On a large platter, arrange the romaine, cucumber, radishes, cherry tomatoes, eggs, celery, avocado, olives, asparagus, and crab meat. Scatter sliced green onions over the top and season the entire salad lightly with Kosher salt and freshly ground black pepper. Serve the salad family-style with the dressing on the side.
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