Shrimp Cobb Salad

Classic Shrimp Cobb Salad with Dijon Vinaigrette

This recipe creates a delicious and satisfying shrimp cobb salad with a tangy Dijon vinaigrette.

Ingredients:

• Salad:

  • 10 cups mixed greens (such as romaine, arugula)
  • 1 pound large shrimp, peeled and deveined
  • 1 cup halved cherry tomatoes
  • 1 cucumber, sliced
  • 2 ripe avocados, halved, pitted, and sliced
  • 4 hard-boiled eggs, quartered
  • 4 slices center-cut bacon, cooked and crumbled
  • 1/2 cup crumbled blue cheese

• Dijon Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste

Cooking Guide:

1. Prepare the Vinaigrette: In a small jar with a lid, combine olive oil, vinegar, shallot, Dijon mustard, and honey. Shake well to emulsify. Season with salt and pepper to taste.

2. Cook the Shrimp:

   • Stovetop: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and the shrimp. Season with salt and pepper. Cook for 2-3 minutes per side, or until pink and cooked through.
   • Baking: Preheat oven to 400°F (200°C). Toss the shrimp with olive oil, paprika, and a pinch of salt. Arrange on a baking sheet and bake for 5-7 minutes, or until pink and cooked through.

3. Assemble the Salad: Divide the mixed greens among plates. Top with tomatoes, cucumber, avocado slices, quartered eggs, crumbled bacon, and cooked shrimp. Drizzle with desired amount of Dijon vinaigrette. Finish with crumbled blue cheese.

Tips:

• For perfectly hard-boiled eggs, place them in a single layer in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 12 minutes. Drain and rinse with cold water to stop the cooking process. Peel before using.
• If you don’t have Dijon mustard, you can substitute with another grainy mustard or even stone-ground mustard.
• Feel free to customize the vegetables in your salad. Chopped red onion, bell peppers, or crumbled feta cheese can be delicious additions.
• This salad is best served immediately to prevent the avocado from browning.