Little Gem Louie Salad with Pink Shrimp & Dungeness Crab

Featured: Pink Shrimp & Dungeness Crab

Chef Mona Johnson and Chef Jaret Foster, Tournant



  • 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


  • 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


  • 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.