Florida Seafood Cobb Salad Recipe

"I am sure that most are familiar with the famous "Brown Derby Cobb Salad." Well, this is basically the same thing ... just with a 'Tropical Twist.' It still has the classics - bacon, eggs, and tomatoes. But, NO turkey, NO ham, and NO blue cheese. A mix of crab, shrimp (or lobster), mango, avocado; and, the dressing - a tangy citrus vinaigrette. It is a bit lighter and healthier. If you want, you can serve these individually; but, I really prefer to serve this on a big platter. All the toppings lined up like stripes over the greens to create a beautiful platter, where everyone can still help themselves to what they like. And, watch the sales for seafood. I got a great deal on small lobster tails and shrimp last time; so, that is what I used. Canned crab is OK, but use a good lump crab meat. It is all about using in season seafood and fruit. This is not a weeknight meal; but great for Sunday or entertaining."

Step by Step Method

Step 1

Dressing ... Mix the olive oil, red wine vinegar, lemon juice, orange juice, garlic, capers, mustard, thyme, salt, and pepper to a small bowl; mix well to combine. Refrigerate until ready to use.

Step 2

Note: 1 lemon usually will give you 2 tablespoons of juice. This recipe calls for 3 all together; so, I normally will use 2 lemons for this salad. Then, I end up with 1/2 lemon that I didn't use. I thin slice this in wedges for a garnish.

Step 3

Bacon ... Use your favorite method. I happen to like to use the oven; but, use what method you feel comfortable with. Make sure to let the bacon cool and drain on paper towels before chopping. Once the bacon has cooled, rough chop.

Step 4

Seafood ... You can really use what you like. I usually purchase shrimp (steamed right at the seafood counter); the same with lobster. Or, you can buy crab, also from the seafood counter, or a good canned lump crab meat. Again, buy what is in season and on sale.

Step 5

Greens ... Add the greens, red onion, and scallions to a serving platter and dress lightly with a couple of tablespoons of the dressing; then, toss to combine.

Step 6

Toppings ... This is just how I like to serve it. You have all the toppings chopped up; so, I like to line them up in rows over the greens. Start with egg, then tomato, a little seafood, avocado, bacon, mango, more seafood, and finish with tomato and egg. There is NO right or WRONG, just make it look pretty.

Step 7

Note: If mango is not in season, peaches or cantaloupe; you could also use blood oranges or grapefruit too. Olives are also really good; and, don't be afraid to try a few combinations.

Step 8

Finish and Serve ... Garnish with the macadamia nuts, and cheese. I like Feta; but, my friend prefers goat cheese. I even have one friend who is a 'traditionalist' when it comes to Cobb salad, and he uses gorgonzola. So, don't get stuck on just one ingredient.