Louie Salad Recipe
deconstructed into a sort-of antipasti plate of mortadella-pink chicories, creamy Dungeness crab, pale Spanish olives and glistening semi-dried tomatoes
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Ingredients
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Louie Salad Ingredients
Method
Louie Salad Directions
- 1
Prepare the Ingredients
Begin by slicing the mortadella into thin strips. Rinse the pink chicories under cold water, then pat them dry and set aside.
- 2
Prepare the Crab
If using fresh Dungeness crab, remove the meat from the shell and check for any shell fragments. If using pre-cooked crab meat, ensure it is thawed and flaked for easy serving.
- 3
Prepare the Olives and Tomatoes
Drain the Spanish olives if they are in brine, and chop them coarsely. For the semi-dried tomatoes, chop them into bite-sized pieces.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
- 5
Assemble the Salad
On a large serving platter, arrange the mortadella, pink chicories, crab meat, olives, and semi-dried tomatoes in sections to create a deconstructed look.
- 6
Drizzle and Garnish
Drizzle the prepared dressing over the salad and sprinkle with fresh parsley for garnish.
- 7
Serve
Serve the Louie salad immediately as an antipasti platter or as a light main course.
