Crab and Shrimp Seafood Cobb Salad
The vinaigrette salad dressing yields one cup, more than you'll need for these salads. Reserve the rest of the dressing for other uses like pasta salad, as a marinade for chicken, and of course, for future salads.
Ingredients
- 4 slices thick-cut bacon diced
- 6 cups romaine lettuce sliced
- ¼ pound bay shrimp
- ¼ pound snow crab meat
- 3-4 cocktail tomatoes diced
- 2 hard boiled eggs diced (not pictured but essential!)
- 2 ounces crumbled blue cheese
- 1 avocado sliced
- For the Market Street Red Wine Vinaigrette
- ½ cup canola oil
- ½ cup red wine vinegar
- 2 tablespoons shallots minced
- 1 tablespoon fresh Italian parsley chopped
- 1 tablespoon crushed black peppercorns
- ½ tablespoon kosher salt
Instructions
- In a large sauté pan or skillet, cook the diced bacon until cooked through, drain on a paper towel and cool.
- Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce. Serve with ¼ to ⅓ cup of the red wine vinaigrette dressing and refrigerate the rest for later salad making.
- For the Market Street Red Wine Vinaigrette
- Place the ingredients in a large bowl and whisk together, or place in a jar with a fitted lid and shake until combined. makes 1 cup