Lobster Cobb Salad

Photo: flickr user Richard Moross

Ingredients

2 heads Romaine lettuce cut chiffonade

(cut into thin strips)

1 pound cooked lobster meat diced

1/2 pound cooked bacon chopped

1/2 pound green beans cut ½" pieces

2 mediums tomatoes diced

6 hard-boiled eggs separated into

yolks and whites, chopped

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

1 tablespoon chopped shallots

Salt to taste

Freshly-ground black pepper to taste

For the Balsamic Vinaigrette: Mix both vinegars with Dijon mustard and shallots. Whisk in olive oil and season with salt and pepper.

Putting it together: Mix Romaine, watercress, Roquefort, balsamic vinaigrette and put in large salad or soup plate.

Top greens with all the remaining ingredients, making stripes layered across the greens.

1.0 servings

Wednesday, September 1, 2010 - 11:05am

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