Step 1

In a bowl, whisk together ketchup, mustard, Worcestershire sauce, horseradish, vinegar, mayonnaise and vegetable oil.

Step 2

Continue whisking until the mixture is smooth and creamy.

Step 3

Stir in onion and garlic. Season to taste with black pepper and divide the dressing among 4 salad bowls to serve.

Step 4

Place the crab meat in a bowl. Add lemon juice and a few black peppercorns. Mix and set aside.

Step 5

Remove 16 of the outermost leaves from the romaine lettuce, wash and dry thoroughly.

Step 6

Arrange 4 of these leaves on each of the four plates.

Step 7

Wash and dry the remaining lettuce, coarsely chop and place in the center of each plate.

Step 8

Garnish with crabmeat and sprinkle with chives and red onion.

Step 9

Arrange the egg slices, tomato wedges, avocado, celery, cucumber and asparagus tips around the edges of the plate.

Step 10

Serve with the vinaigrette and a wedge of lemon.