I can across a Shrimp and Cobb Salad recipe in a recent Bon Appetit magazine that I thought looked good. After reading the list of ingredients and checking to see what I had on hand, I thought, "OK, this will work...with some adaptations :)"
Look at these beautiful greens I picked from the garden!
This is the first time I've grown either of these varieties and I must say I'm very happy with both of them. The Lolla Rossa red leaf produces beautiful heads and none has not bolted yet, despite our very warm temperatures. And I like the Little Gem romaine because the heads are compact with tender leaves and very tasty!
So here is my version of Shrimp Cobb Salad with Fresh Garden Greens
1 small head of red leaf lettuce, thoroughly washed, torn into bite sized pieces
1 small head romaine lettuce, again, thoroughly washed, spun out and torn into bite sized pieces
4 slices bacon, cooked, crumbled and set aside
1 pound peeled, devined shrimp, marinated in a little extra virgin olive oil, minced garlic (1 clove) the zest and juice of one lemon
1 pint of cherry tomatoes (mine are not ready yet!), halved
1 small bunch of carrots, scrubbed and shredded
1 small avocado, peeled and diced
And one of the best things about this salad is the dressing. It is killer! (Thanks to son Keith and his wife Abby for this one!) I'll share the recipe at the end of this post.
It's pretty simple from here.
Tear the lettuces and toss to combine. Then top with carrots, tomatoes, shrimp, bacon and avocado. Drizzle dressing over the top and serve. And one of the great things about this salad is it can be adapted in so many ways using whatever fresh vegetables you like and/or happen to have on hand. I hope you try this one (and don't forget the dressing!)
Lemon-Dijon Honey Vinaigrette
3/4 teaspoon kosher salt
2 peels of lemon zest - use veggie peeler
2 small shallots
1-2 garlic cloves, cut into quarters
2 Tablespoons honey
2 Tablespoons Dijon mustard (we use horseradish dijon...delicious!)
3 Tablespoons lemon juice
2 Tablespoons white wine vinegar
Salt and freshly ground black pepper to taste
3 Tablespoons Canola Oil
1/2 cup good Extra Virgin Olive Oil
Combine salt and lemon zest in food processor. Buzz several times to blend...about 6, 3-second pulses.
Add shallots, garlic, honey, dijon mustard, lemon juice, white wine vinegar, salt and pepper. Blend for 30 seconds to combine.
Combine oils and slowly add to food processor to emulsify. Taste for seasoning....and done! This recipe makes about 2 cups and it keeps very well for at least a week in the refrigerator. This has become my go to salad dressing...it's simply delicious!
Thanks Keith and Abby! :)