The King of Salads: A Lighter Crab Louie #SundayFunday

Today the #SundayFunday bloggers are sharing main dish salads. Amy of Amy's Cooking Adventures is hosting.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. I already mentioned that Amy is hosting; she invited us to make main dish salads. Here's our line-up...

• Arugula Salad with Pork by A Day in the Life on the Farm

• Bacon Cheeseburger Salad by Amy's Cooking Adventures

• Hearty Taco Salad by Our Good Life

• The King of Salads: A Lighter Crab Louie by Culinary Cam (you're here)

• Warm Chicken & Mushroom Salad - Keto by Sneha's Recipe

The King of Salads: A Lighter Crab Louie

Originating at a restaurant in San Francisco, the Crab Louie is thought of as the King of Salads. I finally saw some whole crab in the fish markets and wanted to share one of my favorite salads. Then I realized that I wanted to lighten it up. Traditionally, a crab louie has a thick dressing that's made with mayonnaise and a chili sauce; I made a homemade lemon vinaigrette instead.

Thankfully, Jake was willing to crack and clean the crabs I picked up. That is always the most time-consuming task to making this.

Ingredients

Salad

• 6 cups torn organic romaine hearts + 2 leaves for garnish

• 10 to 12 ounces Dungeness crab meat (crab, cooked and cleaned)

• 1/4 cup heirloom baby tomatoes, halved lengthwise

• 1/4 cup organic seedless cucumber, diced

• 1/2 cup organic avocado, diced

• 1 to 2 Tablespoons organic chives, chopped

• 1 to 2 Tablespoons organic flat leaf parsley, chopped

• freshly ground salt to taste

• freshly ground pepper to taste

Dressing (makes 4 cup, so you'll have extras)

• 2/3 cups freshly squeezed Meyer lemon juice

• 1 Tablespoon Meyer lemon zest

• 1/3 cup + 1 Tablespoon vinegar (you can use any kind, but I used a Champagne Mimosa vinegar from a local shop)

• 3 cups olive oil (you can use any kind, but I used a Picual from a local shop)

• freshly ground salt to taste

• freshly ground pepper to taste

• 
  

Procedure

Dressing

In a medium mixing bowl, combine the lemon juice, lemon zest, and the vinegar. Slowly pour in the olive oil and whisk until emulsified. Season to taste with salt and pepper. Use immediately and store the remaining dressing in the fridge for up to 10 days.

Salad

In a large mixing bowl, toss together the romaine, tomatoes, cucumber, parsley, chives, and avocado. Dress lightly and place at the bottom of your serving bowl. Sprinkle the crab on top of the salad. Season to taste with salt and pepper. Garnish with romaine leaves and serve immediately.

That's a wrap on my main dish salad offering for #SundayFunday. The group will be back sharing comfort food recipes. Thinking cap on. Stay tuned!