Look at how pretty this salad is. I’m patting myself on the back here. Cobb salads are great for when you want vegetables but want more than some whisps of lettuce. Some notable Cobbs [aka, the ones I order most often] — the brisket Cobb at Podnah’s Pit or the giant Cobb from Tilt that weighs what feels like 10lbs. Ahhh, now I wish I didn’t go to Tilt’s website to get that link. I want that burger on the homepage.
I’m not normally a corn person. I’ll eat it, but not go out of my way for it. Recipes, however, are a different story. I’m one of those follow the rules people. I can’t help it. As usual, my avocado wasn’t that ripe. Edible, but not my favorite. Next time I’d just buy guacamole, but that doesn’t photograph nearly as well. That green chunky stuff you see is a deliciously simple cilantro-lime vinaigrette. Finally using an entire bunch of cilantro in one sitting was quite the experience. That never happens. The salad was just as awesome as you would expect a giant Cobb to be. Roasted shrimp is such a change from the norm. After taking the time to put it together, Andrew and I just attacked the platter with a fork. It’s a lot of salad for two people, but we pretty much conquered it.
Inspiration: Damn Delicious
- 1lb medium shrimp, peeled and deveined
- 4 tablespoons olive oil, divided
- 1 tablespoon Creole seasoning [I might have used the carne asada seasoning blend because that’s what I had on hand]
- 4 slices of bacon, diced
- 2 large hardboiled eggs, diced
- 5 cups chopped romaine lettuce
- 1 avocado, chopped
- 1 cup corn kernels
- 1/2 cup blue cheese crumbles
- 1 cup cilantro, mostly leaves instead of stems
- 2 tablespoons lime juice
- 1 jalapeno, chopped
- 2 cloves garlic
- 2 tablespoons apple cider vinegar
- Salt and pepper
Preheat the oven to 400° and line a baking sheet with parchment or tin foil. In a bowl toss the shrimp with two tablespoons of olive oil and the Creole seasoning. Spread the shrimp out on the baking sheet. Bake in the oven for about 4-5 minutes. The shrimp should be pink and cooked through.
In the bowl of a food processor, add the cilantro, lime juice, jalapeno, garlic, apple cider vinegar and remaining two tablespoons of olive oil. Pulse together until relatively smooth and creamy. Season with salt and pepper to taste. Set aside.
In a large skillet, cook the chopped bacon on medium high heat. Stir often until the bacon pieces are crispy. Drain on a plate lined with a paper towel.
Assemble the salad on a large plate or platter. Start with the base of romaine lettuce. In rows, line the shrimp, bacon, eggs, avocado, corn, and blue cheese crumbles. Spread the cilantro-lime dressing over the top.