Makes 4-ish servings

Notes:

We concocted this salad for those nights when there’s no time to turn on the oven, and that farmers market produce is beckoning to you. This easy take on a classic dish also lends itself well to improvisation and fridge clean-outs. Have a cucumber that’s going mushy or some wrinkly radishes? Chop ‘em up and throw them on top.

Jammy eggs keep well for a few days, so we always make a few extras - just store them unpeeled in the fridge until ready to use. Our fave way to eat them is on top of some cottage cheese with some chopped chives and a lil everything bagel seasoning, or schmeared on top of whole wheat toast with a little mayo, and some herbs - perhaps some dill or tarragon.

Cooked shrimp can generally be found at the seafood counter or in the frozen section of your grocery store. If you opt for frozen, you can defrost the shrimp quickly by running them under warm water, But, feel free to buy your shrimp raw and roast them on your own if you prefer. You could also make your own honey mustard dressing - Recipe Tin Eats makes a great version.

Swaps:

Other varieties of lettuce - say some chopped or baby romaine - would would fine instead of butter lettuce
Some cooked and flaked salmon (you can buy this canned) would work well in lieu of shrimp
We love the tang of a honey mustard dressing, but use whatever your family likes

Add-ons:

Fresh corn kernels, from 1 - 2 ears of corn - no need to cook!
Some slivered radish, cucumber, or shallots
We paired our salad with a nice, crusty baguette and think you should, too

Equipment:

Medium pot or Dutch oven
Slotted spoon
Cutting board
Knife
Platter for serving

Ingredients:

4 eggs (or more, depending on your family’s needs)
~1 pint cherry tomatoes
1 or 2 large, ripe avocado(s)
1 bunch chives
~5 cups butter lettuce leaves, from a 4 ounce clamshell or 2 - 3 small heads
1 pound store-bought cooked shrimp, large or jumbo
2 tablespoons capers, drained (optional but good)
Maple or honey dijon dressing, to taste (we like ~1 tablespoon per serving)

Steps:

Make your jammy eggs: fill a medium pot with salted water, cover, and set over a high flame. When the water is boiling, reduce the heat to medium and use a slotted spoon to lower your eggs into the water. Set a timer for 7 minutes.

While your eggs are cooking, fill a medium bowl with cold water. At the timer, remove your eggs from the pot - again using your slotted spoon - then pop the bowl into the fridge while you get the rest of the salad together.

Prep your veggies:

Halve your cherry tomatoes, if desired.
Slice your avocado in half lengthwise, then twist open and remove the pit. Using a spoon, scoop the avocado meat out of its skin, keeping the halves intact if possible. Place each half flat side down, then cut into slices.
Coarsely chop your chives into ½” pieces.
Tear any large lettuce leaves into bite sized pieces - this is a great job for the kiddos.

By this time your eggs should be cooled. Remove them from the water bath, and crack the eggs at one of the ends, then peel and discard the shells (this is another great job for the kiddos). Slice your eggs in half lengthwise.

Assemble your salad: Divide you lettuce leaves among four bowls, then top with shrimp, tomatoes, avocado and eggs. Drizzle with dressing, then top with chives.

Shrimp Louie Salad