Smith Street Cobb Salad

By corlear

Chef’s Note: Guests swoon at our tableside presentation of this timeless classic from Hollywood’s Brown Derby Restaurant.

Chef’s Tip: If seafood doesn’t work for you, don’t deny yourself this great salad. Substitute grilled chicken or turkey cut into 1/2-inch cubes.

Ingredients

• 1/2 cups Creamy Dill Dressing (see recipe)
• 1 pound (26/30 count) shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• Creole Seafood Seasoning (see recipe) to taste
• 8 cups chiffonade Romaine lettuce
• 4 hard-cooked eggs, finely chopped
• 8 slices bacon, cooked crisp and chopped
• 4 Roma tomatoes, diced
• 1 cup crumbled blue cheese
• 1 avocado, coarsely chopped

Details

Servings 4

Preparation

Step 1

Prepare Creamy Dill Dressing; refrigerate until needed.

Rub shrimp with oil and seasoning. Or, sauté in a medium skillet over medium-high heat 2 to 3 minutes, until shrimp are pink and done. Cool and chop.

Place lettuce in bottom of a large salad bowl. Arrange shrimp, eggs, bacon, tomatoes, cheese, and avocado in neat rows across top of greens; cover with plastic wrap until ready to serve.

To serve, present arranged salad to guests; drizzle reserved Creamy Dill Dressing over salad. Toss and serve on chilled plates.