WEDGE SALAD WITH LOUIS DRESSING (for two)
For the dressing:
¼ cup mayonnaise
2 tablespoons purchased chili sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
For the salad:
1 head iceberg lettuce, bruised outer leaves removed, head cored and cut into quarters or sixths
1 avocado, peeled, pitted and diced
10 cooked, peeled and deveined extra large shrimp
1 hard boiled egg, quartered
1 green onion, finely chopped
2 tablespoons fresh parsley leaves
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1. Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in a small bowl to blend. Season dressing with salt and pepper. Arrange lettuce wedges on 2 salad plates. Top wedges with some of the dressing and arrange shrimp around the perimeter of the plate. Garnish with avocado, hard boiled egg, chopped scallion and parsley.
adapted from Bon Appetit Magazine, August, 2000