Little Gem Louie Salad with Oregon Pink Shrimp and Oregon Dungeness Crab

Little Gem Louie with Oregon Pink Shrimp and Dungeness Crab
By Chef Mona Johnson and Chef Jaret Foster, Tournant
Serves 6

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1 ½ cups mayonnaise
⅓ cup ketchup
1 small shallot, minced
2 tablespoons chopped pickles (try any combo of pickled asparagus, green beans, garlic scapes
or cornichons)
1 garlic clove, grated on a microplane
1 tablespoon chopped fresh parsley or tarragon
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce such as Crystal or Tabasco
1/2 teaspoon smoked paprika
Juice of half a lemon
Salt and fresh pepper to taste
3 dense, compact heads of Little Gem lettuce, bases trimmed and halved lengthwise
1 ½ cups Oregon pink shrimp
1 cup Oregon Dungeness crab
¼ cup julienne watermelon radish (optional)
Juice of half a lemon
Flaky salt
Edible flowers and/or chopped chives for garnish

Make dressing by whisking together all the ingredients. Taste and adjust with more salt or acid if
Arrange Little Gem halves on a round platter in a circle, cut sides up and stem ends facing the
center. Sprinkle with flaky salt. Spoon dressing over, lavishing each lettuce head with a
generous amount. Evenly distribute shrimp and crab over lettuce halves. Scatter julienned
radish on top (if using) and squeeze over the juice of half a lemon. Garnish with a final flourish
of flaky salt, edible flowers and/or chopped chives.