Magazine article Sunset

An Old Favorite through New Eyes

Magazine article Sunset

An Old Favorite through New Eyes

Article excerpt

* I grew up with crab Louis and loved every bite. Then menus moved on, and this dependable salad fell from grace. But Andrea Hill, chef de cuisine at Accents at the Sutton Place Hotel in Newport Beach, California, is young enough to treat this salad as a discovery-her version is stylish but comforting still with its familiar flavors.

Crab Louis Accents

Prep time: About 20 minutes

Notes: To make the salad a little les rich, just add the dressing to taste.

Makes: 2 servings

1 firm-ripe avocado (about 1/2 lb.)

1/3 to 1/2 pound shelled cooked Dungeness crab

Louis dressing (recipe follows)

Salt and pepper

2 cups tender salad leaves, rinsed and crisped

2 teaspoons balsamic vinegar

2 teaspoons extra-virgin olive oil

4 Belgian endive leaves (optional)

2 to 4 tablespoons diced bell pepper (red, yellow, green, or a combination)

1 hard-cooked large egg, shelled

1. Cut avocado in half lengthwise, then peel and pit. Turn halves cut side down, then cut each half crosswise into thin slices. …

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