Kosher Fish Louis

Kosher Fish Louis salad, is my a take-off on a popular restaurant salad first created in San Francisco in the early 1900's. It usually features non-kosher seafood, but upon seeing the recipe I decided to try my own version using kosher fish.

Kosher Fish Louie is also Known as the "King of Salads,"and because of its ease and adaptability, it fits perfectly in the style of recipes I like to make when I'm Cooking for The King.

Recipe for Kosher Crab Louis

1 pound any firm cooked fish: salmon, grouper, bass, imitation shellfish

1 cup cherry tomatoes, halved

2 tablespoons lemon juice

2 heads romaine lettuce, cut in bite sized pieces

1 cup Remoulade Sauce (recipe below)

4 large hard boiled eggs, grated

1. Break fish into bite sized chunks. In a medium bowl, gently mix fish, tomatoes and lemon juice.

2. Toss lettuce with just enough Remoulade Sauce to lightly coat the leaves, then mound dressed lettuce on salad plates. Top with fish mixture, drizzle with remaining Remoulade sauce and garnish with grated egg.

Simple Remoulade Sauce for Kosher Fish Louis

1/4 cup ketchup

1/4 cup prepared horseradish

1/2 cup mayonnaise

1/2 teaspoon lemon juice

In a small bowl, stir sauce ingredients until blended.

Alabama Remoulade Sauce
Makes 2 cups. Great with anything from tuna sandwiches to French fries!

1 cup ketchup

2 tablespoons tomato paste

1/2 cup mayonnaise

2 teaspoons yellow mustard

1 tablespoons prepared horseradish

2 garlic cloves

1/2 dill pickle

4 green olives

1 tablespoon lemon juice

1 green onion, in 3” pieces

1 tablespoon fresh parsley

1/2 bell pepper, cut in 3” pieces

1/2 teaspoon sugar

1 tablespoon A-1 Sauce

1 tablespoon Worcestershire sauce

dash Tabasco

1/2 cup olive or vegetable oil

1. Place all ingredients except oil in the work bowl of food processor and blend until smooth.

2. With motor running, add oil in a slow stream. Continue processing until dressing is thickened.