Louis, For All Your Seafood & Salad Needs

Back when we could go out to eat, if a restaurant featured a “… Louis” salad, I was pretty much guaranteed to be ordering it.

Shrimp Louis. Lobster Louis.

Even plain ole Chopped Louis with asparagus and egg.

It was all good.

So, I went in search on da google and found a recipe to make the Louis Dressing, and

was very, very pleased with the result.

Then, I came across a vintage advertisement from the nice folk at Kraft Foods, which featured their version of Louis Dressing – made with their own “Miracle French” salad dressing as a base.


It called for less mayonnaise than my earlier attempt, and no relish or hot sauce.

Miracle French Dressing would seem to be just a memory, and I was unable to find a definitive recipe to recreate it, but thought that perhaps “Creamy French” would work in a pinch?

It does, and beautifully; check it out:

•1/2 cup chili sauce
•2 tbsp mayonnaise
•1/2 cup French dressing*
•1 tsp Worcestershire sauce

*I used bottled Creamy French dressing, but if you want to go old school, check out my own version of Catalina French – which is closer to a classic French dressing, and has way less sugar added than bottled dressings.

The method is dead simple: whisk the Louis ingredients together, then transfer to a covered jar and stash in the fridge until needed.

Really, I could go with either version of this dressing, the taste is very similar, but this version has the added benefit of only using four simple ingredients.


It was just us for a week-night dinner, so I skipped the shrimp and the lobster, but kept the blanched asparagus chopped salad and was wicked happy.

Try it and see if you don’t agree.

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