Shrimp and Crab Cobb Salad
From page 52, A Table for Two
Courtesy of The Restaurant at Hotel Bel-Air, Los Angeles, California
A luxurious seafood salad with perfectly balanced tastes, colors, and textures. Serve as a first course or as a main-dish salad with crusty bread.
2 tablespoons fresh lemon juice
2 handfuls mixed baby salad greens
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