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, large shrimp and seared sea scallops – all the original appeal and an extra special presentation!

How To Make the Best Classic Cobb Salad

What makes a great Cobb salad? The classic Cobb salad is very simple to make. All you need is a few fresh ingredients and a kickass vinaigrette! You can make a kitchen sink version with leftover meal prep or you can make a lavish one with awesome layers – like seafood! It’s all about the layers!

How to Cook Scallops:

Scallops are easy to prepare. Simply defrost scallops before cooking. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Season the scallops with salt and pepper and cook them for 2 minutes or until golden brown. Remove from heat and allow scallops to rest in the pan for 1 minute.

Layering Your Cobb Salad

I love Cobb salads because of the abundance of fresh ingredients and a variety of veggies! Hearts of romaine, avocados, tomatoes, cucumbers, iceberg lettuce, basically anything you fancy could work in this chopped salad.

Then, you’ve got your hard-boil eggs, crispy bacon and the dressing! Yes, the classic Cobb Salad calls for a red wine vinaigrette, however, it doesn’t quite go with seafood so I made a dill vinaigrette. It brightens and highlights all the flavours together!

Usually, a Cobb salad calls for cooked chicken, but in this case, we are using large shrimp and sea scallops! I ordered my wild-caught Canadian sea scallops from shop.clearwater.ca and they are super fresh and huge! Use my promo code “INSTANOMSS” for 10% off your purchase!

USE MY DISCOUNT CODE “INSTANOMSS” FOR 10% OFF YOUR SHOP.CLEARWATER.CA PURCHASE!

Seafood Cobb Salad

★★★★★ 5 from 3 reviews

• Author: Nancy
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 4 person 1x
• Category: Salad
• Method: Grilling
• Cuisine: American

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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!

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Scale 1x2x3x

Ingredients

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 (Use my discount code “INSTANOMSS” for 10% off your shop.clearwater.ca purchase)
• 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)

 

 

 

 

 

 

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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.

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Equipment

heavy knife

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kitchen tongs

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salad spinner

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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!

 

Keywords: seafood salad, seafood cobb salad, classic cobb salad, how to make the best cobb salad, what makes a good cobb salad, seared scallops, large shrimp, how to cook scallops

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馬蘭頭 Ma Lan Tou is a simple and refreshing cold appetizer that is very easy to make. It is usually served with a selection of small plates beginning any Shanghainese feast. For one, I like that it takes only 5 to 6 ingredients. It goes wonderfully with rice, saucy dishes and has a fragrant but mild flavor.

Ma Lan Tou (MLT) is also known as Kalimeris Indica (Indian Aster). It is a flowering herbaceous perennial plant (similar to a daisy or chrysanthemum) and grows mainly in China, Korea, and Japan. It is said that the plant is used in traditional Chinese medicine to treat acute inflammations, high blood pressure and is also effective in stopping the bleeding.

Whether it holds up to its medicinal uses I enjoy the extra serving of vegetables and dried bean curd.
In Vancouver (Canada), MLT usually is packaged frozen. Rarely, do you ever see fresh leaves sold at supermarkets. Thaw and boil to remove the chillness. Run under cold water to stop the cooking. Using a colander, drain all water from the veggie and press out excess water.

This Ma Lan Tou recipe requires dried tofu豆腐干/豆干. If you don’t have these stocked at home, you can always use bean curd sheets (sometimes called bean curd threads). Since they come dried, you will need to soak them for at least 10 to 15 mins in hot water.

If you use Dried Tofu, simply dice finely. If you bean curd sheets after soaked in water, ensure you press out the water. Pat dry remaining moisture. Then dice finely. The texture will be firm and a little rubbery.

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Ma Lan Tou Recipe | Kalimeris Indica Tofu Salad 馬蘭頭

• Author: Nancy
• Prep Time: 10
• Cook Time: 5
• Total Time: 15 minutes
• Yield: 2-4 servings 1x
• Category: Appetizer
• Method: Blanching
• Cuisine: Chinese

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Description

Ma Lan Tou is a simple and refreshing cold appetizer that is very easy to make. It is usually served with a selection of small plates beginning any Shanghainese feast. For one, I like that it takes only 5 to 6 ingredients. It goes wonderfully with rice, saucy dishes and has a fragrant but mild flavor.

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Scale 1x2x3x

Ingredients

• 2 Cups Ma Lan Tou
• 3 Squares Dried Tofu (or 4 to 5 sticks dried bean curd)
• 1 tsp salt
• 0.5 tsp sugar
• 0.5 tsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch (Optional: to wash the Ma Lan Tou)

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Instructions

1. Wash Ma Lan Tou with cornstarch. This is optional. But I find adding cornstarch helps to draw out dirt and any muddy flavors from the plant.
2. If you are using frozen MLT, thaw, and blanch in boiling water for a few minutes to remove the chillness. Rinse with cold water.
3. Drain water using a colander. Press out excess water with hands. Pat dry with paper towel. Finely dice MLT.
4. Finely chop dried tofu/ bean curd.
5. Add the finely diced MLT and dried tofu in a large mixing bowl.
6. Add salt, sugar, soy sauce, and sesame oil. Toss and mix well.
7. Tightly pack into bowl or cup and invert onto a dish to serve. I usually use a rice bowl.
8. This dish can be made ahead of time and kept chilled in the refrigerator.
9. Serve 4 (or serves barely 2 if you have me at your table)! I can this all to myself!

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Notes

• Remember to drain well. The drier you can get the MTL the better. Wring tea towel also helps

Keywords: Ma Lan Tou Recipe, Kalimeris Indica Tofu Salad, 馬蘭頭, Shanghainese, Chinese Cuisine, Chinese recipes, Malantou, recipes

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