Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

I once worked with a chef who made the most wonderful Louis dressing, but he wouldn't disclose his secret that made it so unusual and so good. Years later, he worked for my dad and told me his secret, the clove-flavored vinegar... you can't really taste it, but it adds something special! I'm sure he is long gone, so I feel free to pass on his secret.

Ingredients Nutrition

Directions

  1. Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
  2. Divide greens onto 4 individual salad plates or place in a large serving bowl.
  3. Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
  4. Garnish with any or all of the optional ingredients, the more the better.
  5. Sprinkle with chopped chives.
  6. If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
  7. If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
  8. Serve additional dressing on the side.

Reviews

(1)
Most Helpful

I found the recipe to be very pleasing, served this salad with little neck clams. The cloves in red wine was a fascinating addition to this traditional recipe. Thanks.

JenSoCalifornia Franklin July 21, 2004

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