A seafood sauce pairs perfectly with tomatoes
At Ford Fry’s Atlanta restaurant The Optimist, diners enjoy freshly shucked oysters on ice and intriguing seafood dishes like frothy crab soup and skate wing schnitzel. So we expected the laid-back spot’s executive chef, Adam Evans, to utilize his mayonnaise-based Louie dressing for seafood. Instead, he matches it with heirloom tomatoes, lending the ripe fruit a creamy, slightly spicy partner on the plate. Try the dressing with tomatoes first, then take Evans's advice and enjoy any leftovers as a spread for sandwiches all week.
It's the details that count! Try these tips
The mix of fresh herbs makes the flavors in this salad really pop, and the chef recommends a combination of any of the following: chives, parsley, dill, basil, chervil, tarragon and cilantro. Everything but the chives and dill should be used as whole leaves. The chives and dill can be finely chopped before adding.
Try your hand at a classic crab Louie before the summer is through.