LOUIS DRESSING (for four)
This recipe is from Solari’s Restaurant, a famous San Francisco establishment that is one of several claimants for the creation of the classic West Coast salad, Crab Louis. Solari’s is no longer in existence, but the salad lives on in both crab and shrimp versions.
For the dressing:
1 cup mayonnaise
½ cup heavy cream
¼ cup chili sauce
1 tablespoon fresh lemon juice
salt to taste
¼ cup chopped green pepper
¼ cup chopped green onion
2 tablespoons chopped green olives
For the salad:
4 cups mixed baby greens
2 avocados, peeled, halved and pitted
20 cooked, peeled, deveined extra large shrimp
finely chopped green onion and green pepper for garnish
- Whisk mayonnaise, heavy cream, chili sauce, lemon juice and salt to taste in a small bowl to blend. Stir in green pepper green onions and olives.
- Arrange greens on 4 plates. Top greens with 1 avocado half, rounded sides down. Fill avocado cavities with shrimp. Spoon dressing over and sprinkle with green onion and green pepper.
from James Beard, American Cookery