I’ve never heard of this dish before Food IQ and I’m glad I read about it! I also want to try making this salad into a sandwich.
Salad
Bring large pot of
- heavily salted water (0.33 cup salt per 4 L water)
to rolling boil over high heat. Add:
- 12 asparagus spears, bottoms trimmed
blanch until just cooked through. About 2 minutes.
Remove asparagus with tongs and spray with cold water to halt cooking.
Add:
- 20 large shrimp (18/24), peeled and deveined
to boiling water and cook until just firm and cooked through. About 3 minutes.
Transfer to a plate with a slotted spoon or spider. Cool to room temperature.
Gently add:
- 4 eggs
and boil for 8 minutes. The remove and place in ice bath to halt cooking.
While eggs cook, make the dressing. (See below.)
Peel eggs and cut lengthwise into quarters.
Our ingredients are ready so we can assemble the salad. Divide:
- 1 head iceberg lettuce, quartered into wedges
- 2 large tomatoes, cored and cut into bite size pieces
evenly between two plates and arrange asparagus, shrimp, and eggs around the wedges. Season with a pinch of salt and some grinds of pepper.
Then spoon
- dressing, see below
over the top.
Dressing
In a bowl, whisk together:
- 1.0 cup mayonnaise
- 4 tbsp ketchup
- 2 tbsp lemon juice
- 4 dashes of hot sauce (preferably Tobasco)
- 2 tbsp Worcestershire sauce
- 4 tsp kosher salt
- 0.5 paprika (preferably sweet)
- 2 clove garlic, minced
- 4 whole green onions, minced
