Instead of preparing a Crab Louie salad on a plate, I layered it in a wine glass for a beautiful presentation.
See more of my gourmet
Salad Recipe Ideas for unique and different
ways to serve at a dinner party or anytime.
recipe and photograph by
Peggy Bucholz for www.finedinings.com
Dressing recipe compliments of my
daughter Laurie Bucholz
Prep Time: 25 min
Total Time: 25 min
Thousand Island Dressing:
1 cup mayonnaise
1/4 cup Chili Sauce
1/4 cup green pepper, chopped finely
2 tablespoons green onion, sliced
1 teaspoon fresh lemon juice
1/4 cup heavy cream, whipped to soft peaks
Salt and pepper, to taste
In a medium bowl combine the first 5 ingredients; fold in the whipped cream. Cover and chill for flavors to
Crab Louie Salad:
2 fresh Dungeness crab (yields approximately 1/2 to 2/3 cup)
2 cups Romaine lettuce, sliced 1/4-inch thick
1/2 cup cucumber, peeled, seeded, diced finely
2 Roma tomatoes, seeded, diced finely
1/4 cup green onion, sliced
3 tablespoons celery, diced finely
2 tablespoons black olives, sliced
dust with paprika
Fresh chives for garnish
Using stemmed glasses or dinner plates for serving, layer lettuce, crab, cucumber, tomatoes, green onion,
celery and olives. Top with dressing, dust with paprika, add chives and
serve as a salad course for an elegant dinner party or serve in a large bowl for a
luncheon with wedges of hard-boiled eggs, julienne green bell peppers and fresh French bread.
Spoon dressing over the salad and serve.
This is an outstanding gourmet treat!
recommendation: Pinot Gris; Chardonnay; Sauvignon Blanc|