Recipe

Tim's Louis Salad Recipe

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Ingredients

Directions

Step #1 Put 6 salad plates in the freezer to chill in the fridge.
Step #2 Dressing: Whisk together the mayonnaise, Worcestershire sauce, ketchup, vinegar, garlic powder, pepper, mustard, lemon juice, Tabasco sauce, & cayenne.
Step #3 Cover up & put in the fridge until ready to use.
Step #4 Beets: Put the beets in a small saucepan with enough water to cover them.
Step #5 Bring to a boil & cook this until tender, about 30 mins.
Step #6 Drain in a colander & let cool.
Step #7 Peel the beets with your fingers under cold running water.
Step #8 Cut into 1/4-inch-thick slices & set aside.
Step #9 Asparagus: Prepare an ice bath by filling a large bowl with water & ice.
Step #10 Bring a large pot of lightly salted water to a boil.
Step #11 Add the asparagus & cook this until crisp-tender, about 2 mins.
Step #12 Using a slotted spoon, transfer the asparagus to the ice bath.
Step #13 When the asparagus spears have cooled, drain them in a colander, then lay them on paper towels to absorb any excess moisture.
Step #14 Set aside until ready to use.
Step #15 To Assemble the Salad: Tear the lettuce into bite-sized pieces.
Step #16 In a large salad bowl, green onions, toss the lettuce with the tomatoes, & half of the dressing.
Step #17 Divide the salad among the 6 chilled plates & arrange the beets, avocado, asparagus, shrimp, & eggs on top of each serving.
Step #18 Drizzle some of the remaining dressing over each salad.
Step #19 Garnish with the lemon wedges.
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