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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.
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.
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