Seafood Salad 'louie' Recipe

Prepare greens and crudités

Wash Bibb lettuce thoroughly, spin dry, and tear into bite-sized pieces. Place lettuce in a large chilled mixing bowl or on individual serving plates.

Thinly slice the English cucumber into half-moons (about 1/4" thick). Quarter the cherry tomatoes. Thinly slice the radishes. Cut baby carrots into batons about 2 inches long. Set the prepared vegetables aside on a platter for assembly.

Halve the avocado, remove pit, peel and slice crosswise into 1/4" slices while still in the skin. Score flesh in a grid and scoop out slices with a spoon to keep shape. Toss avocado slices with 1 teaspoon lemon juice to prevent browning and set aside.

Prepare seafood

If shrimp, crab and scallops are cold from refrigeration, pat them dry with paper towels. If using chilled cooked shellfish, toss shrimp and scallops with a squeeze of lemon (about 1 teaspoon) and a pinch of salt to brighten flavor. Keep crab meat gently flaked to retain lumps.

If any seafood is warm, chill briefly in the refrigerator (10–15 minutes) until cool; the salad is best served chilled or slightly cool.

Make the cocktail sauce

In a small bowl combine 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1/4 tsp hot sauce (optional), 1/4 tsp smoked paprika (optional), 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and taste; adjust horseradish for heat and lemon for brightness. Chill until ready to serve.

Make a light dressing

In a small jar or bowl whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and the sliced chives. Taste and adjust seasoning.

Dress the lettuce and crudités lightly: drizzle about half the dressing over the torn Bibb lettuce and gently toss to coat. Reserve remaining dressing for guests who want more.

Arrange the dressed lettuce on individual plates or a single large platter. Neatly arrange avocado slices, cucumber, cherry tomatoes, radish slices and carrot batons over the lettuce in sections or clusters to create an attractive presentation.

Top or nestle the shrimp, scallops and flaked crab onto the salad in a central mound or in small groups around the plate. Spoon 1 to 2 tablespoons of the French cocktail sauce alongside or over a portion of the seafood (serve extra sauce on the side). Garnish with a light squeeze of fresh lemon over the seafood and a sprinkle of chopped chives.

Serve immediately so avocado stays vibrant. Offer extra cocktail sauce and remaining dressing at the table.