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The Hirshon San Francisco Crab Louie Salad

The Hirshon San Francisco Crab Louie Salad


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • Dressing:
  • 1 ½ cup Best Foods mayonnaise
  • ¼ cup Heinz tomato ketchup
  • ¼ cup Ho’made Chili Sauce
  • 1 teaspoon horseradish from the jar
  • ½ teaspoon fresh lemon juice or more to taste
  • 1 tablespoon finely-chopped black olives
  • 1 tablespoon sweet relish
  • 1 tablespoon minced curly parsley
  • 1 tablespoon finely-chopped sweet onion
  • Shot of Lea and Perrins Worcestershire sauce
  • 1 egg hardboiled, finely chopped, plus additional quarters
  • 1 dash Worcestershire sauce
  • ***
  • Salad Ingredients:
  • 1lb. Dungeness crab meat, freshly picked and carefully checked for shell
  • One 6-ounce romaine heart, cut crosswise ½-inch thick
  • 2 heirloom tomatoes, quartered
  • 1 head Iceberg lettuce, chopped
  • 1 lemon, quartered
  • 12 asparagus spears
  • a generous sprinkling of capers
  • One 6-ounce seedless cucumber, thinly sliced
  • 2 avocados, peeled and sliced
  • 12 scallions, trimmed with 3 inches of the greens remaining (to make the green ends curl, slice them thinly with a sharp knife or scissors from the beginning of the dark green color to the cut ends and place in an ice water bath)
  • 4 large radishes, thinly sliced

Instructions

  1. Drain black olives and relish on a paper towel to remove excess liquid. Rinse and drain and dry chopped onion as well. In a bowl, whisk together ketchup, chili sauce, and mayonnaise.
  2. Finely chop the hardboiled egg and black olives, and stir into the dressing along with the sweet relish, minced parsley and a shot of Worcestershire sauce. Season with salt & fresh ground black pepper to taste and place in refrigerator for 30 minutes to rest – ideally overnight.
  3. In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Cut off the bottom ⅔ and discard – reserve the top ⅓. Drain and chill thoroughly.
  4. Arrange the salad ingredients on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table and with additional lemon wedges. Enjoy, and don’t forget the sourdough bread & butter and and ice-cold Anchor Steam beer!
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