Shrimp Louie

This festive main-course salad has been a West Coast classic for more than a century, yet it has fallen out of fashion. At our house, it never went away: It’s forever on our summer dinner rotation. It’s also wonderful for a special brunch. It can be composed — with the components prettily arranged on a platter or in bowls — or tossed.

READ: Shrimp Louie, a retro West Coast delight with an entertaining history, belongs on your summer table

If you make the shrimp and boil the eggs in advance, it comes together in no-time flat. It’s also nice to have the shrimps chilled, though we don’t usually bother. Original versions apparently did not include avocado — a nice addition, if you’re in the mood.

Serves two.

Ingredients

FOR THE LOUIE DRESSING:

• 4 tablespoons mayonnaise

• 2 tablespoons ketchup

• 1/2 teaspoon sweet pickle relish