Ingredients
Dressing 1 cup mayonnaise 3 tablespoons ketchup 1 tablespoon sweet pickle relish 1 tablespoon fresh lemon juice 1 garlic clove
minced 1 teaspoon Tabasco 1/2 teaspoon Worcestershire sauce 1/4 teaspoon sweet smoked paprika 1/4 teaspoon chili powder Salt and freshly ground pepper Salad 3/4 pound asparagus Two 6-ounce romaine hearts
cut crosswise 1/2 inch thick One 6-ounce seedless cucumber
thinly sliced or cut into spears 4 large radishes
thinly sliced 4 medium tomatoes
cut into wedges (optional) 4 hard-cooked eggs
cut into wedges 1 pound crabmeat
preferably Dungeness
Preparation
1.PREPARE THE DRESSING: In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes. 2.MEANWHILE, PREPARE THE SALAD: In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool. 3.Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table
