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Louis dressing is a salad dressing based on mayonnaise, to which red chili sauce, minced green onions, and minced green chili peppers have been added. It is commonly used as a dressing for salads featuring seafood, such as a crab ( Crab Louis , the King of Salads [ 1 ] [ 2 ] ) or shrimp ( Shrimp Louis ).
The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. [3] A recipe for Crab Louie exists from this date in Bohemian San Francisco by Clarence E. Edwords, [4] and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, [5] head chef of the city's St. Francis Hotel. [6]
From honey mustard salad dressing, avocado green goddess dressing and chipotle honey vinaigrette, to lighter dressings like orange cilantro vinaigrette, white balsamic vinaigrette, lemon poppy ...
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1 tsp live Dungeness crab (1 stick) cold unsalted butter, cut into 8 pieces 1 slice thick-cut white bread, preferably from a Pullman loaf, toasted and halved diagonally
Various stories exist recounting how the salad was invented. Crab Louie: West San Francisco/Spokane: Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing. [240] Frogeye salad: West Idaho and Utah: A pasta salad that is made with acini di pepe pasta, whipped topping and egg yolks.
This warning extends to all types of salad dressings, including those that are mayonnaise-based, including Thousand Island, or anything that contains hot bacon bits. Related: 17 Salad Dressings ...
The campechana has Dungeness crab and wild shrimp from Texas. [5] The 'El Caesar' salad has green chile dressing. [2] Cumin is used in many dishes. [6] Jackalope's signature hot sauce has Fresno and habanero chilies. [7] The weekend [8] brunch menu has included Huevos rancheros and Texas-style breakfast tacos. [9]