Little Gem Louie Salad with Pink Shrimp & Dungeness Crab
Featured: Pink Shrimp & Dungeness Crab
Chef Mona Johnson and Chef Jaret Foster, Tournant
Ingredients
Dressing
- 1 ½ cups mayonnaise
- ⅓ cup ketchup
- 1 small shallot, minced
- 2 tablespoons chopped pickles (try any combo of pickled asparagus, green beans, garlic scapes
- or cornichons)
- 1 garlic clove, grated on a microplane
- 1 tablespoon chopped fresh parsley or tarragon
- 1 tablespoon chopped fresh chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce such as Crystal or Tabasco
- 1/2 teaspoon smoked paprika
- Juice of half a lemon
- Salt and fresh pepper to taste
Salad
- 3 dense, compact heads of Little Gem lettuce, bases trimmed and halved lengthwise
- 1 ½ cups Oregon pink shrimp
- 1 cup Oregon Dungeness crab
- ¼ cup julienned watermelon radish (optional)
- Juice of half a lemon
- Flaky salt
- Edible flowers and/or chopped chives for garnish
Instructions
- Make the dressing by whisking together all the ingredients. Taste and adjust with more salt or acid if needed.
- Arrange Little Gem halves on a round platter in a circle, cut sides up, and stem ends facing the center. Sprinkle with flaky salt.
- Spoon dressing over, lavishing each lettuce head with a generous amount.
- Evenly distribute shrimp and crab over lettuce halves.
- Scatter julienned radish on top (if using) and squeeze over the juice of half a lemon.
- Garnish with a final flourish of flaky salt, edible flowers and chopped chives.