Louis dressingis asalad dressingbased onmayonnaise, to which has been added red

Louis dressingis asalad dressingbased onmayonnaise, to which has been added redchilisauce, mincedgreen onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as aCrab(Crab Louis, the King of Salads) orShrimpLouis.[1]

HYPERLINK "https://en.wikipedia.org/wiki/Louis_dressing" \l "cite_note-td-2" [2]Origin[edit]The origin of the dressing is disputed. TheOlympic ClubinSeattle,The Davenport HotelinSpokane, Washington, Solaris Restaurant, Bergez-Franks Old Poodle Dog Restaurant and theSt. Francis HotelinSan Francisco, and the Bohemian inPortlandall claim to be the home of the dressing, with the invention in either the 1900s or 1910s. In all cases, the original salad was made withDungeness crab.[1]

HYPERLINK "https://en.wikipedia.org/wiki/Louis_dressing" \l "cite_note-td-2" [2]

HYPERLINK "https://en.wikipedia.org/wiki/Louis_dressing" \l "cite_note-3" [3]This is taken from The American Heritage Cookbook published 1964.Crab Louis was created by the chef at the Olympic Club in Seattle, Washington. When the Metropolitan Opera Company played Seattle in 1904, Enrico Caruso kept ordering the salad until none was left in the kitchen.The Dressing: 1 cup mayo, 1/4 cup chili sauce, 2 Tbsp finely diced or grated onion, 2 Tbsp fresh parsley, chopped fine, A pinch or two of cayenne, 1/2 cup heavy cream, whippedCombine the first 5 ingredients then gently fold in the whipped cream and refrigerate. Shred lettuce, arrange on a platter, and heap 1 1/2 pounds of crab meat, picked over and flaked on top. Garnish with hard boiled eggs, fresh tomato slices, and slices of avocado or artichoke hearts. Pour the Louis dressing over all. Serves 4