Sunday, September 4, 2016

Classic Louis Salad Dressing


For a classic Seafood Louis Salad, serve this dressing with a plateful of shredded lettuce, thinly sliced (diagonally) celery, wedged tomatoes, halved hard-boiled eggs, pitted American olives, and cold shrimp and/or crab meat.

Make a lot of the dressing, more than you need. If you have any left-over, use it another time. It's great as a tartar sauce substitute. This recipe makes about ¾ pint.

Ingredients 
  • MAYONNAISE, 2 cups
  • CHILI SAUCE, ½ cup
  • COCKTAIL SAUCE, ½ cup
  • WORCESTERSHIRE SAUCE, 1½ teaspoons
  • GREEN ONION, 2 tablespoons, minced or grated
  • FLAT LEAF PARSLEY, 2 tablespoons, finely chopped
  • PREPARED HORSERADISH, 1½ teaspoons

Directions 
  1. Blend everything together until smooth and well-combined.
  2. Refrigerate a few hours until well-chilled.



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