Louis Seafood Salad

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• assorted mixed greens, whatever looks good,washed and drained,torn,and chilled
• 1 -1 1/2 lb cooked peeled and deveined shrimp or 1 -1 1/2 lb crabmeat or 1 -1 1/2 lb lobster meat, drained and picked over or a combination,chilled
• 4 hard-boiled eggs, peeled,sliced,or diced,or shredded,or a combination for different textures
• 1 lemon, juice of
• crouton, preferably homemade (optional)
• green bell peppers or red bell pepper, rings (optional)
• thinly sliced onion rings (optional)
• chopped tomato (optional)
• mild pepperoncini pepper, italian pickled peppers (optional)
• freshly shredded parmesan cheese (optional)
• lemon wedges or lemon slice (to garnish) (optional)
• 2 tablespoons chopped chives
• 2 tablespoons cider vinegar or 2 tablespoons wine vinegar, simmered over low heat with
• 8 whole cloves, until reduced to 2 tsp,cloves discarded
• 1 cup mayonnaise
• 1/4 cup heavy cream
• 1 teaspoon worcestershire sauce
• 1/4 cup chili sauce, to taste
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped green onion, including both and green parts
• 2 tablespoons fresh lemon juice
• salt & freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped dill pickles
• 2 tablespoons finely chopped stuffed green olives
• 1/2 teaspoon prepared horseradish, to taste
• a tiny touch garlic
• 3 -5 dashes paprika
• 3 -5 dashes tarragon vinegar, plus
• 1 tablespoon extra virgin olive oil

Recipe

• 1 combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
• 2 divide greens onto 4 individual salad plates or place in a large serving bowl.
• 3 top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
• 4 garnish with any or all of the optional ingredients, the more the better.
• 5 sprinkle with chopped chives.
• 6 if serving individually, top each salad with a dollop of louis dressing, serving the remainder on the side.
• 7 if serving from a large serving bowl, present, add dressing, and toss the salad at the table.
• 8 serve additional dressing on the side.