We eat meatless about 2 times a week for dinner. Tuesday night and Thursday night usually. Tonight I made our favorite salad with shrimps and avocados and hard boiled eggs. But its not about the salad as much as the dressing. The perfect foil for the ingredients you would think they were made for each other. Topped off with a few homemade croutons and you have a real treat.
Tonight I used iceberg lettuce because I was too lazy to clean the romaine. I added persian cukes, cherry tomatoes, wedges of hard boiled eggs and about 6 or 7 shrimp. Good sized shrimp (16-20) that had been boiled in the shell then chilled.
But the dressing. I have been making this version of Bernie Schimmel's recipe for years. You may recall he was the chef at the Blackstone Hotel in Omaha and I've had his cookbook for over 40 years, a signed edition given to me by a friend. In it he has a whole section on sauces and dressings. I’ve used a version of his Crab Louis dressing on this salad forever and it never ceases to surprise me what a great match it is for these few ingredients or as a dip for the shrimps. Its is simply sublime.
Tom's Crab Louis Dressing
In a jar...
1/2 cup of mayo (I used light)
1 tbls chili sauce
1 tbls ketchup
1 tbls lemon juice (about 1/2 lemon)
1 teas Worcestershire Sauce
2 tbls sour cream
Good shake of hot sauce
Finely Chopped scallion Or chives
Mix it all and give it a good shake. Add a bit of milk if its too thick.
Croutons? Easy. Cut a few thick slices of crusty bread into cubes. Coat with olive oil, garlic salt and sprinkle with Parmesan. Put in a 375 oven for about 5-7 minutes to toast crisp.
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