Shrimp and Crab Cobb Salad
From page 52, A Table for Two
Courtesy of The Restaurant at Hotel Bel-Air, Los Angeles, California
Shrimp and Crab Cobb Salad with Spicy Rémoulade
A luxurious seafood salad with perfectly balanced tastes, colors, and textures. Serve, with the piquant remoulade sauce alongside, as a first course or as a main-dish salad with crusty bread.
2 tablespoons fresh lemon juice
½ cup mayonnaise
2 handfuls mixed baby salad greens
To make the rémoulade: In a small bowl, stir together all the ingredients until blended. Cover and refrigerate to let the flavors blend.
To make the lemon vinaigrette: In a small bowl, combine the lemon juice, mustard, salt, pepper, lemon zest, and garlic. Whisk in the olive oil in a thin, steady stream until the mixture emulsifies.
In a salad bowl, toss the baby greens, lettuce, and 1/4 cup of the lemon vinaigrette together. Arrange the shrimp, crab, crumbled bacon, avocado, tomato, and blue cheese in rows on top. Drizzle with some of the remaining lemon vinaigrette.
Makes 2 servings
From A Table for Two by Sharon O'Connor
* Available at Asian markets and specialty food stores.