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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Firehouse Food: Cooking with San Francisco's Firefighters. This salad can be made with shrimp, crab, or a combination of both. Ingredients:
1/2 cup mayonnaise |
1/3 cup ketchup |
1 tablespoon worcestershire sauce |
1 teaspoon tabasco sauce |
1 tablespoon dijon mustard |
1 teaspoon balsamic vinegar |
1 lemon, juice of |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon garlic powder |
1 pinch cayenne pepper |
2 medium beets |
1 lb asparagus, ends trimmed |
2 heads butter lettuce |
2 cups cherry tomatoes, halved |
3 green onions, white and pale green parts only, chopped |
2 lbs cooked bay shrimp or 2 lbs crabmeat |
2 avocados, pitted, peeled, and sliced |
3 hard-boiled eggs, peeled and sliced |
1 lemon, cut into 6 wedges, for garnish |
Directions:
1. Put 6 salad plates in the freezer to chill.
2. Dressing: Whisk together the mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce, mustard, vinegar, lemon juice, pepper, garlic powder, and cayenne. Cover and refrigerate until ready to use.
3. Beets: Put the beets in a small saucepan with enough water to cover them. Bring to a boil and cook until tender, about 30 minutes. Drain in a colander and let cool. Peel the beets with your fingers under cold running water. Cut into 1/4-inch-thick slices and set aside.
4. Asparagus: Prepare an ice bath by filling a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. When the asparagus spears have cooled, drain them in a colander, then lay them on paper towels to absorb any excess moisture. Set aside until ready to use.
5. To Assemble the Salad: Tear the lettuce into bite-sized pieces. In a large salad bowl, toss the lettuce with the tomatoes, green onions, and half of the dressing. Divide the salad among the 6 chilled plates and arrange the beets, asparagus, shrimp, avocado, and eggs on top of each serving. Drizzle some of the remaining dressing over each salad. Garnish with the lemon wedges.
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