Crab Louie Salad with Shrimp & Avocado from Louies Modern

Chef Joey Egan, Louies Modern

Louie Dressing

  • 1 ea.  Whole eggs
  • 1 ea.  Egg yolks
  • 3 oz   Red onion
  • 2 oz   Cornichon
  • 1 oz   Sriracha
  • 2 oz   Ketchup
  • 1/2 oz   Lemon Juice
  • 8 oz   Grapeseed or blended oil
  • 1 oz   Parsley, chopped
  • S & P

Method of Production:

1. In a robot-coup, add chopped red onion, chopped cornichon, whole egg and egg yolk. Pulse until mixture comes together.

2. With the robot-coup running, slowly drizzle oil until the mixture is fully emulsified.

3. Pour mixture into a mixing bowl and fold in lemon juice, chopped parsley, ketchup and sriracha using a rubber spatula until everything is incorporated.

 4.   Store Louie Sauce in deli containers refrigerated for up to 5 days.

Lemon Vinaigrette

  • 5 oz     Extra Virgin olive oil
  • 4 oz     Canola or blended oil
  • 2 oz     Sugar
  • 1 oz     Salt
  • 3 oz     Lemon juice

Method of Production:

In a mixing bowl stir together lemon juice, salt, and sugar.

Slowly whisk in both oils.

Garnish

Poached shrimp, split in half

Avocado, sliced

Hard boiled eggs, chopped separately

Cherry tomatoes, split in half

Chives, chopped