Deliciously Upgraded Cobb Salad with Shrimp and Blue Cheese
![](https://i0.wp.com/www.roguechef.com/wp-content/uploads/2024/07/shrimp_salad.jpg?resize=600%2C399&ssl=1)
Summer has arrived with a particularly pointed vengeance. It is indeed too hot to cook; it is even too damned hot to pull the grill out and do the “barbie” thing. How hot is it? It’s “Two Hobbits just ran by and threw a ring into the kitchen.” hot.
After consulting with Madam Bad Wolf, I decided it was a day for a salad. As we all know, I do not eat simple food; I do not eat what is usual. It is time to kick the salad thing up a notch.
Let’s start with a Cobb Salad, which, according to Wikipedia, is:
The Cobb salad is an American garden salad typically made with chopped salad greens (authentically romaine lettuce), tomato, bacon, chicken breast, hard-boiled eggs, avocado, chives, blue cheese (often Roquefort; some versions use other cheeses such as cheddar or Monterey Jack, or no cheese at all) and red wine vinaigrette. The ingredients are laid out on a plate in neat rows. It is served as a main course.
Fantastic. Salad greens, tomato, bacon, eggs, avocado, blue cheese, and bacon vinaigrette—all checked. Nope, to the chicken; I have some frozen cooked shrimp. As for presentation, it’s all going into a bowl and getting tossed.
![](https://i0.wp.com/www.roguechef.com/wp-content/uploads/2024/07/shrimp_salad.jpg?fit=250%2C166&ssl=1)
Shrimp on the “Cobb”
Equipment
- 1 Skillet Cast Iron is best
- 1 Sald Bowl Large
Ingredients
- 14 oz Lettuce Romain, Chopped, 1 head
- 3 ea Eggs Hard Boiled, Peeled, Wedged
- 1 lb Shrimp Cooked, Peeled, deveined (31-40 ct)
- 1 Cup Tomatoes Cheery, washed, halved
- 1 ea Red Onion Peeled, Minced ~ 1/2 cup
- 2 ea Avocado Peeled, chopped
- 1 clove Garlic Peeled, crushed
- 1/2 tsp Salt Kosher
- 1/2 tsp Black Pepper Fresh, medium grind
- 1/4 tsp Sugar Granulated
- 3 tbsp Olive Oil EVOO, good stuff
- 2 tbsp Red Wine Vinegar Good Stuff
- 5 slices Bacon Thick Cut, Good Stuff
- 1 cup Blue Cheese Crumbled, ~4 oz
Instructions
- Cook bacon in a skillet over medium, turning occasionally, until crisp, about 10 minutes.
- Transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
- Pour drippings into a small bowl; set aside to cool.
- Roughly chop bacon slices, add to the salad bowl, and toss well with lettuce, eggs, shrimp, tomatoes, onion, avocado, and cheese.
- In a food processor, add garlic, salt, pepper, and sugar; pulse until well mixed.
- Add the reserved drippings, olive oil, and vinegar; process until blended.
- Drizzle over salad; serve immediately.
Notes
Nutrition
Filed
under: American, Global, Salad, Seafood, Summer, Uncategorized
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