Let’s Louis Like You Mean it!

I do love me a Louis salad – be it Lobster Louis, Shrimp Louis, or Chopped Veggie Louis; it is all good in my book – and I have several very nice versions of Louis Dressing here on this blog.

Then, after a long absence, we finally had good friends over for an evening of food and wine and conversation, and one of our friends presented me with this kinda cool cook book, originally published in 1965.

Our friend lamented the lack of photos,

but the author’s writing style more than makes up for that lack. Here is part of his entry on Louis dressings:

“Many inferior restaurants use something that is more like 1000 Island dressing.”

Please, tell us how you really feel!

This Louis dressing would not be served in some inferior restaurant, and it has an interesting, mebbe vintage mid-century, twist on other Louis…

Stiffly whipped heavy cream.

SO, of course I had to try it, and it is pretty darned good for being so simple to toss together, all you really need to remember is one, one, one, and one.

•1 cup heavy cream, whipped stiff*
•1 cup mayonnaise
•1 cup chili sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

*1/2 cup of heavy cream will whip nicely into one cup.

Note: an immersion blender makes quick work of whipping cream. Just add the cream to the beaker and whip, pulling the blender wand up and down through the cream to evenly aerate it. This will only take a minute or so.

Once the cream is stiffly whipped, add the remaining ingredients to the beaker and blend until well and truly mixed.

Transfer to a jar and stash in the fridge until it is time to serve your salad. You will end up with almost a quart of the good stuff, so you are good for sharing your Louis with family and friends.

Louis well-made and chilling, it is time to consider our salad options…

I was in the mood for a main course salad, so air fried some frozen Bang Bang Shrimp from Whole Foods – really tasty, and gluten-free, to boot!

For the rest of the salad, I sliced and air fried Halloumi – a Cypriot sheep cheese – then sliced the crispy bits into matchsticks and added blanched asparagus and thinly sliced red onion.

Great salad, great dressing; and most certainly not inferior.

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