Thursday, May 26, 2011

Shrimp Cobb Salad with Fresh Greens

I still have plenty of Lolla Rossa red leaf lettuce and Little Gem romaine lettuce in my garden so I'm trying to come up with new salads using these beautiful greens.  I also picked the first of the carrots.  Aren't these gorgeous?!

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!)

 Buon Appetito!

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's simply delicious!

Thanks Keith and Abby! :)


  1. I am excited about a new salad dressing recipe! I am always looking for a few good ones! The shrimp cobb salad sounds a little weird but because you recommend it I will try it out! Thanks for a new recipe!

  2. You've really got to try this dressing, Kelsey. And the may sound weird, but the flavors are really good together. Feel free you change it up any way you want! Let me know :)

  3. Yummmm!!! Looks tasty! I love that purple lettuce. :o) I will definitely try that recipe incl. the dressing.
    I'm sending lots of love and prayers out to your son's family. I've been the daughter who watched her dad leave, the wife who waited for her husband to come home, and now I'm the mom wanting more time with my son. Your son Mike is incredibly brave and patriotic to have made such a strong choice. You should be as proud of your self for having raised him as you are of him.

  4. My thoughts and prayers will be with your son and all the brave Marines that risk all to keep us safe and in our current state of affairs at home. They are beyond brave and have my utmost respect. We are winning and you must be very proud and honored to call him your son.

    Your salad today looks delicious on another note. I can always come here and get a tasty recipe.

  5. Hi TS...the purple lettuce was/still is so yummy! I will definitely plant some more in the fall!'ve experienced deployments from all aspects of womanhood...daughter, wife and now mom. My respect and admiration for you, although very high indeed, just increased 10fold. I am proud of Mike...he's an incredible man and the epitome of a Marine officer. Thank you for your kind words.

    Thank you Donna for your prayers for my son and all the other brave Marines out there. They are doing what they love to do but always appreciate having the support and prayers of those of us still at home in our comfortable lives. It's because of them that we can all do what we love to do. I am proud and honored to have Mike as my son. PS...thanks for the kudos on my salad :)

  6. Looks colourful and appetizing thank u for the receipe