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September 14: Lunchbreak - Crab Louie Salad

Michael Jordan's Steak House Chicago
505 N. Michigan Avenue
Chicago
(312) 321-8823
www.michaeljordansteakhouse.com

To read more about the restaurant:

www.metromix.com

Crab Louie Salad
Serves 4

Ingredients:
1 lb. colossal crab meat
2 hard boiled eggs, quartered
1 ripe avocado, 1/2 inch dice
1 cup heirloom cherry tomatoes, halved
1 bunch watercress leaves
1/4 cup chopped parsley
Meyer Lemon Vinaigrette
Russian Dressing
sea salt
pepper

Directions:
Gently toss crab, avocado, tomatoes and parlsey in 1 cup of the vinaigrette. Season mixture with sea salt and pepper; be careful not to break up the lumps of crab. Pour 1/4 cup of Russian dressing in the center of chilled plates. Evenly divide the crab mixture over the Russian dressing. Garnish each salad with 2 pieces of hard cooked egg and some watercress leaves.

Meyer Lemon Vinaigrette

Ingredients:1/4 cup champagne vinegar
1 shallot, diced
1 3/4 cups grapeseed oil
1 Tbs honey
6 meyer lemons
salt, to taste
freshly ground black pepper, to taste

Directions:
Gather all ingredients. Combine lemon juice, honey, shallots and vinegar in a mixing bowl. Slowly whisk in grapeseed oil. Taste and season with salt and pepper.

Russian Dressing

Ingredients:
1 cup mayonnaise
1 cup chili sauce
1 Tbs cornichon, minced
1 Tbs celery hearts, minced
1 Tbs Italian parsley leaves, minced
1/2 cup Crème Fraiche
1 tsp dry mustard
1 tsp hot sauce
1/2 tsp Worcestershire Sauce
1/2 tsp sugar
1 tsp brandy
salt, to taste

Directions:
Gather all ingredients. Combine all ingredients, mix well. Taste and season with salt.

Copyright © 2014, The Baltimore Sun
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