poached shrimp louie salad

Ingredients:

8 ounces thin asparagus, trimmed

1 ½ pounds large shrimp, shell on

4 large eggs

1 heart romaine lettuce, torn or cut into large pieces

1 Persian cucumber, thinly sliced (or ¼ English cucumber)

1 avocado, thinly sliced

8 cherry tomatoes, halved

2 green onions, white and light green parts thinly sliced

1 cup Louie dressing (below)

Directions:

Bring a large pot of salted water to a boil. Add asparagus and cook until bright green and just tender, about two minutes. Remove and place in an ice bath. Drain well and wrap in paper towel. (Can be made earlier in the day and refrigerated.)

Add the shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel. (Can be cooked earlier in the day, cover and refrigerate.)

Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Place in an ice bath. Peel. (Can be made earlier in the day, cover and refrigerate.)

To assemble the salad, arrange the lettuce on four dinner plates. Scatter with sliced cucumber, avocado, asparagus, halved cherry tomatoes and peeled shrimp. Season with a little kosher salt and freshly ground pepper. Drizzle with a little Louis dressing (serve the rest on the side). Halve the eggs and nestle in the salad. Scatter sliced green onion on top.

Serves 4

louie dressing

Ingredients:

2 scallions, finely chopped

1 cup mayonnaise

1/4 cup ketchup-based chili sauce

3 tablespoons fresh lemon juice

2 teaspoons prepared horseradish

1 teaspoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup crème fraiche

Directions:

Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, crème fraiche, salt, and pepper in a small bowl.

Cover and refrigerate

About 2 cups