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Ingredients
| balsamic vinegar: 1/4 cup |
| olive oil: 1/4 cup |
| shallot onions (chopped): 1/2 cup |
| garlic: 1 clove |
| chives (chopped): 1 cup |
| salt: 1/4 tsp (to taste) |
| black pepper: 1/4 tsp |
| red leaf lettuce: 1 head (For make Salad) |
| romaine lettuce heads: 1/2 |
| eggs: 2 (hard boiled) |
| avocados: 1 (diced) |
| tomatillos: 1 whole tomatillo (diced) |
| red tomatoes: 3 |
| yellow tomatoes: 1 |
| garlic: 1 clove |
| shallot onions (chopped): 1/3 cup |
| balsamic vinegar: 3 Tbl |
| roquefort cheese: 7 oz |
| raw shrimp: 1 lb |
| white wine: 1/4 cup |
| lemons: 2 |
| bacon: 4 strips (cooked & diced) |
Shrimp Cobb Salad
Credit: visualrecipes.com
User rating:
-
Prep Time
60 min -
Cook Time
30 min -
Servings
9 serving(s)
Tags
Whisk all the dressing ingredients together and refrigerate for an hour.
Since I can't stand plain raw tomatoes, combine the tomatoes, tomatillo, shallots, and garlic with the vinegar and juice from one lemon. Salt and pepper to taste and refrigerate for an hour to allow flavors to set. If you don't mind the tomatoes raw, just add them to the salad without marinating them.
Sautee the shrimp off in some Olive Oil. As they near doneness, add the juice from the other lemon and wine.
Chop the romaine and red leaf up and layer in a shallow salad bowl.
Add the dressing. Layer each ingredient in a row.