Florida Seafood Cobb Salad
Created by Kchurchill5 on April 12, 2013
- Servings: 4-8
- Prep Time: 15m
- Cook Time: 10-12m
- Recipe #8973
Ingredients
- SALAD GREENS
- 1 head romaine lettuce, chopped (or you can use a mix of greens)
- 1 medium red onion, cut in quarters and thin sliced
- 3 scallions, fine chopped (white and green parts)
- TOPPING
- 2 pounds cooked seafood (a mix of shrimp, crab, or lobster; canned crab is fine, but use a lump crab meat)
- 12 slices turkey bacon (hickory smoked, cooked and diced)
- 4 eggs (hard boiled, chopped or sliced)
- 1 cup grape tomatoes (or cherry tomatoes, cut in half)
- 1 large mango, diced
- 1 tablespoon fresh lemon juice
- DRESSING
- 2/3 cup oil (olive oil)
- 3 teaspoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 teaspoon minced garlic
- 2 tablespoons capers
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh thyme, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- GARNISH
- 1/2 cup macadamia nuts (toasted, rough chopped)
- 8 ounces feta cheese, crumbled (or goat cheese)
- Lemon wedges
How to Make
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Step 9: Serve with a bowl of soup and homemade bread for a wonderful dinner! ENJOY!
Nutritional Facts
- Serving Size: 1 (698.6 g)
- Calories 1463.2
- Total Fat - 124.6 g
- Saturated Fat - 40.7 g
- Cholesterol - 382.9 mg
- Sodium - 3970.5 mg
- Total Carbohydrate - 26.3 g
- Dietary Fiber - 6.9 g
- Sugars - 14.7 g
- Protein - 63 g
- Calcium - 647 mg
- Iron - 8.8 mg
- Vitamin C - 40.9 mg
- Thiamin - 0.6 mg