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Seafood Cobb Salad

Seafood Cobb Salad
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5 from 19 reviews

What Makes This the Best Cobb Salad? Here's a fresh take on the made on the fly by Hollywood restaurateur Bob Cobb back in 1937. Crispy bacon, hard boiled eggs, tomatoes, and seafood! Large shrimp and seared sea scallops - all the original appeal and an extra special presentation!

Ingredients

Scale

Dill Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon dill
  • 1 egg yolk
  • 2 garlic clove, smashed
  • 1/2 teaspoon freshly ground black pepper
  • dash of salt to taste

 

Seafood Cobb Salad

  • 10 Sea Scallops, cooked and seared
  • 10 Large shrimp, cooked
  • 3 large heads of Romaine lettuce hearts, chopped
  • 4 ounces cherry tomatoes, halved
  • 6 slices bacon, cooked until crispy and chopped
  • 4 large eggs, hard boiled, peeled and quartered
  • 1 large avocado, diced (optional)
  • 1 medium cucumber, thinly sliced (optional)
  • 75 grams of blue cheese crumble (optional)

Instructions

  1. Make the dill vinaigrette by whisking all the ingredients together in a bowl. Set aside.
  2. Wash the romaine lettuce hearts and dry well. A salad spinner dries very well.
  3. Add romaine lettuce hearts to a large salad bowl.
  4. Add remaining ingredients (large shrimp, sea scallops, cucumber, avocado, tomatoes, bacon, blue cheese crumble) on top of the romaine lettuce hearts.
  5. Toss the salad with kitchen tongs.
  6. Drizzle dill vinaigrette on top of the salad to your desired taste. Taste and add more dressing as needed.

Equipment

Notes

  • Dill vinaigrette can be made in advance and kept refrigerated. Re-whisk before use.
  • The undressed salad can be made more than 1 day in advance without the avocado. Add avocado, cooked large shrimp and sea scallops just before serving.
  • You can arrange your salad in a pattern or pile the ingredients on top of each other, just remember the salad should be tossed before serving!

 

Nutrition

Find it online: https://www.nomss.com/seafood-cobb-salad/

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