Seafood Cobb Salad
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!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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.