A wedge of iceberg lettuce is layered with a simple dressing, ripe tomatoes, crab meat, chopped herbs and finely grated boiled egg. A fresh spin on the classic steakhouse salad; serve this before a piece of grilled venison or fish.

Like a steakhouse wedge, but with lots of crab, fluffy egg, tomatoes and a tangy dressing. Serve this before some grilled fish, or even a steak.

Serves 4

2 eggs

1 cup mayonnaise

½ cup ketchup

¼ cup pickled jalapeños or other pickled peppers, finely chopped

2 tsp garlic powder

Freshly ground black pepper

1 medium head iceberg lettuce

12 small, very ripe tomatoes, halved

1 cup picked crab meat

¼ cup finely diced red onion or shallot

2 tbsp chopped fresh tarragon or mint marigold

2 tbsp chopped fresh parsley or basil

2 tbsp chopped fresh chives

2 tbsp chopped fresh dill 

Bring a quart of water to a boil in a small pot. Gently lower the eggs into the water, making sure they’re submerged. Cook for 9 minutes, then remove to an ice bath in a small bowl. Chill for 5 minutes, then gently crack the shells and return the eggs to the ice bath for 5 more minutes. Peel the eggs, then finely chop them or press them through a medium strainer (this gives you the best egg fluff). Set aside in the refrigerator.

Combine the mayonnaise, ketchup, pickled peppers, garlic powder and black pepper in a small bowl.

Cut the iceberg into 8 wedges, removing the core.

Season the tomatoes with salt and pepper.

On a platter or individual plates, layer the iceberg wedges, the dressing, the tomatoes, the crab, onion or shallot, the herbs and the chopped egg. Serve immediately with a crisp white wine.