Directions for: Lobster Cobb Salad
Ingredients
Salad1 head iceberg lettuce, cut in wedges
6 hard-boiled eggs, peeled and sliced
8 slices bacon, cooked until crisp, crumbled
2 cups (500 mL) watercress
2 avocados, halved, pitted and cubed
2 tomatoes, diced
meat from 2 steamed lobsters
salt and freshly cracked black pepper
1 cup (250 mL) blue cheese, crumbled
Dressing1 Tbsp (15 mL) red wine vinegar
1 Tbsp (15 mL0 Worcestershire sauce
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) maple syrup
1 clove garlic, minced
salt and freshly cracked black pepper
2 hard-boiled egg yolks
cup (125 mL) olive oil
approx. 2 Tbsp (30 mL) fresh chives, finely chopped
Directions
Salad1. Make a bed of lettuce on a platter, in a shallow serving bowl, or on individual plates. Arrange over the lettuce, in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, covering the lettuce almost completely. Season with salt and pepper.
Dressing1. In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste.
2. Using a fork, mash in the egg yolks to make a paste.
3. While whisking, slowly drizzle in the olive oil to form a thick dressing. Stir in the chives.
4. To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.
See more: Appetizer, Eggs/Dairy, Salad, Seafood, Vegetables