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 RémouladeA 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. Lemon Vinaigrette
2 tablespoons fresh lemon juice
Spicy Remoulade
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. |