King’s Louie Salad is a new take on a classic. Created by our Culinary Director Fabrice Poigin, our Louie takes a beloved favorite to new heights.
The Crab Louie Salad made its debut sometimes around the early 1900s in San Francisco. Normally served with crab meat, we feature it with both shrimp and/or crab.
"While many guests like their salads tossed, we created this salad for guests to eat while picking and mixing the ingredients in the dressing in whatever order they like,” Poigin explained. “It is indeed a deconstructed salad, very much how a Niçoise salad is. The purpose of presenting it this way is to attest to the freshness of the ingredients presented, a la Pablo Picasso style. Everybody wins — more colors, savors, and textures to pick at or mix as you wish."
2.5 oz Boston Lettuce (medium sized leaves, to form a cup)
0.13 Tsp. Kosher Salt
0.14 Tsp. Freshly Ground Black Pepper
2.5 oz Shaved Cucumber
2.5 ox Shaved Rainbow Carrots
1 Slice Heirloom Tomato
.25 oz Diced Avocado (1/2” Cubes)
1 Hard Boiled Egg
¼” Thick Slow Cooked Bacon Slices (x2)
6 Cooked & Chilled Shrimp (16/20
3 oz Dressing of your choice
1. Place leaves of lettuce stacked at 3 o’clock to form a cup.
2. Delicately display shellfish (here, shrimp) of choice inside the lettuce cup in a small mound.
3. Shingle the 2 slices of bacon at 6 o’clock, topped with the hardboiled egg halves.
4. Depose the tomato slice next to the left of the bacon, sprinkled with Maldon salt.
5. In a small mixing bowl, mix the vegetable shavings and season with salt & pepper and a splash of pickled onion juice, place to the left of the tomato creating a colorful salad garnish.
6. Display the avocado to the left of the salad with a few specks of Maldon salt on top
7. Place the dressing ramekin at 12 o’clock on the plate or in the center to complete the salad.
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