When I was a little girl, wedge salads were all the rage. I hated them because I couldn’t figure out how to eat it. Luckily for me, they came back, and I love them.
I did a big shop on Friday, and almost forgot to get something for dinner, so I picked up some crab and some asparagus. I’m not sure what I was thinking, but when the produce truck that comes to my neighborhood honked his horn, I ran out and got a nice head of iceberg lettuce to make my wedge crab salad with Louis dressing.
People confuse Louis dressing with Thousand Island and Russian dressing. It’s actually completely different, and done well, quite tasty.
Recipe: Louis Dressing
Summary: This dressing goes very well with seafood
- 1/4 cup balsamic ketchup
- 1/2 cup mayonnaise
- 1/2 tsp Worcestershire
- 1/8 tsp Tabasco
- 2 True Lemon crystallized lemon packets
- Mix all ingredients together. Taste for seasoning. Serve over or on the side of salad.
If you don’t have True Lemon crystallized lemon, use 1 teaspoon lemon juice instead. The True Lemon is preferred, however, because it is not liquid and you will have a nicer dressing.
Preparation time: 1 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: French
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.