California Avocado Salad with Shrimp and Louis Dressing - California Avocados

Ingredients

• 4 Quail eggs, hard-boiled, peeled, and cut in half
• As needed hot sauce
• 1/2 tsp. Dijon mustard
• 12 oz. large shrimp
• 1/4 cup aioli (see recipe below)
• 1 lemon, for zest
• 2 Tbsp. fines herbes (mixture of finely cut parsley, chervil, tarragon, and chives)
• 2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced
• 1/4 cup Louis Dressing (see recipe below)
• 1/4 cup Lemon Citronette (see recipe below)
• 1 cup baby lettuces
• 2 each radish, julienned
• 2 carrots, peeled into thin strips
• As needed Salt and black pepper
• Hawk’s Aioli
• 2 garlic cloves, slightly smashed
• 4 egg yolks
• 2 Tbsp. Dijon mustard
• 1 cup olive oil
• 1 cup grapeseed oil
• 1 Tbsp. lemon juice
• As needed Salt and black pepper, to taste
• Louis Dressing
• 1 cup aioli
• 1/2 cup tomato puree
• 4 tsp. cornichons, finely chopped
• 4 tsp. capers, finely chopped
• Lemon Cintronette
• 2 Tbsp. lemon juice
• 2 Tbsp. Extra virgin olive oil