Shrimp & Crab Louie Salad

Ingredients:

For the Salad:

• 6 cups mixed greens (iceberg, romaine, butter lettuce, and garden lettuces)

• ½ cup fresh herbs (parsley, dill, chives, or a mix from your garden)

• 8 oz cooked shrimp (16/20 count), peeled and deveined

• 6 oz lump crab meat (Dungeness preferred, or blue crab)

• 2 hard-boiled eggs, quartered

• 6 tomato wedges

• 1 avocado, sliced

• 1 cup blanched asparagus, cut into bite-sized pieces

• ¼ cup thinly sliced radishes

• Lemon wedges, for garnish

For the Lemon-Herb Louie Dressing:

• ½ cup mayonnaise

• 2 tablespoons ketchup

• 1 tablespoon prepared horseradish

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 tablespoon minced shallot

• 1 tablespoon finely chopped fresh herbs (dill, parsley, or tarragon)

• A few dashes of hot sauce (optional)

• Salt and pepper to taste

Instructions:

1. Make the Dressing:
   In a bowl, whisk together mayonnaise, ketchup, horseradish, lemon juice, mustard, Worcestershire, shallot, herbs, and hot sauce. Season with salt and pepper. Chill until ready to serve.

2. Prepare the Seafood:
   Ensure shrimp are peeled and deveined. Check crab meat for any shell fragments.

3. Assemble the Salad:
   Arrange the greens and herbs on a large platter or individual plates. Top with shrimp, crab, hard-boiled eggs, tomatoes, avocado, asparagus, and radishes.

4. Finish & Serve:
   Drizzle with dressing or serve on the side. Garnish with microgreens, lemon wedges, and a fresh crack of black pepper.