One of my all time fave salads is assorted greens, blanched asparagus, and, if available, grilled shrimp or lobster.
With Louis Dressing.
Louis dressing, for those that are unfamiliar with it, is like Thousand Island has shed those awkward teen years and has finally, at long last achieved its’ potential.
Yeh. I do think that a Louis Salad is all of that and some grilled Halloumi.
Which is how I served this version.
•1 cup mayonnaise
•1 cup heavy cream, whipped stiff*
•1 cup chili sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•Red onion, thinly sliced
•Shrimp or lobster
*1/2 cup heavy cream will whip into the one cup stiffly whipped cream called for.
Whip the cream until stiff – an immersion blender works a treat for this; just be certain to keep moving the blender up and down in the beaker to get as much air into the cream as possible.
Transfer the dressing to a jar, cover tightly, and chill until needed.
Now, for the salad.
To blanch the asparagus, gut the woody ends off the stalks and let soak in a large, shallow bowl of water.
While the asparagus is soaking, bring a large pot of water and one tablespoon of salt to a rapid boil.
Transfer the asparagus to the boiling water and blanch for 2-1/2 to three minutes, just until they are bright green and crisp tender.
While the asparagus is blanching, rinse out the bowl and refill it with cold water.
Transfer the asparagus from the boiling water to the bowl and add ice cubes. This will stop the stalks from cooking any further and help to lock in that bright green.
Remove the asparagus from the water and allow to dry completely.
Cut your Halloumi into strips, then spritz with a bit of lemon juice and grill or air fru until crispity.
Prepare your shrimp or lobster as you like it, then set about to preparing your salad.
Topped, of course, with Louis dressing.