Crab or Shrimp Louis

With Cobb Salad to make it a triumverate, these are the classics of the old-style California salads. Crab Louis and Shrimp Louis can be found at every wharf and all of the better hotels and diners up and down the coast. While not having as neat an origin story as the Cobb, it's vintage is even older, going back to at least the teens of the twentieth century. Some say it was served at Solari's restaurant and the St. Francis Hotel in San Francisco; others credit the Olympic Club in Seattle. Whichever, it's a California classic.

1/2 lbs. lump crabmeat (Dungeness if you want to be traditional) or bay shrimp
2/3rds of a head of bibb or Boston lettuce
1 avocado, halved, pitted and peeled
1 small tomato, cut into wedges, or a few cherry tomatoes
1 hard-boiled egg
Louis Dressing

Arrange the lettuce on a plate, a few large leaves on the bottom with the smaller ones torn up on top. Arrange wedges of avocado, sliced or wedges of egg, and wedges of tomato or cherry tomato around the edge in an attractive fashion. Mound the shrimp or crab in the center. Serve with the dressing in a pitcher on the side. Serves 1 or 2.

Though not traditional, cucumber and jicama both make good additions to this salad, giving something cool to clear the palate. Langostino also substitute well for the shrimp, making an excellent Lobster Louis.