Seafood Cobb Salad With A Florida Twist - cooking recipe

Ingredients

Salad
2 lbs seafood (shrimp, crab, mixed seafood. I buy a good can of quality crab meat for this salad and some medium or)
1 head romaine lettuce, chopped fine (or you can use a mix of romaine and mixed greens if you want)
12 slices hickory smoked turkey bacon (sauteed, baked or microwaved and chopped)
1 1/2 cups grape tomatoes, cut in quarters (you can use plums too if you have them on hand)
2 shallots, thin sliced
4 hard-boiled eggs, chopped
2 avocados, diced
1 mango, diced
Dressing
2/3 cup olive oil
3 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon Dijon mustard
3 teaspoons red wine vinegar
1 teaspoon minced garlic
2 teaspoons fresh thyme
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon ground black pepper (to taste)
2 tablespoons capers
Garnish
1 (8 ounce) container gorgonzola
1/2 cup fine chopped walnuts

Preparation

Now I am sure most of you know how Cobb salads are put together. And most of us have had them at some point. A lettuce base and then stripes of the different ingredients layered over the top of the salad. A creamy blue cheese or sometimes a vinaigrette and \"Cobb Salad.\" I have had probably 5 versions, all claiming to be traditional, but if you go back to the traditional Brown Derby Recipe -- that is classic. So this is my semi classic flavors with a twist.
Bacon -- I like to cook my bacon right in the microwave. Just place the bacon on a paper plate or microwavable plate and top with a paper towel, then 4-6 slices of bacon, then another paper towel, then 4-6 slices of bacon, then another paper towel. Now I make up to 3 layers at a time -- but always top with a paper towel. Takes 1 layer about 3 minutes; 2 layers about 4; and 3 layers about 6 minutes. No clean up. Now you can always bake it or pan saute if you prefer, but use good quality smokey or hickory turkey bacon. Cook until crisp and then remove to a plate to let cool. Then chop into small bits.
Base -- Chopped mixed greens and mixed with the shallots and put on each plate as the base. Or you can use a small serving bowl which works well too. I sometimes like to top with just a little salt and pepper.
Dressing -- Mix the olive oil, red wine vinegar, lemon juice, orange juice, garlic, mustard, thyme, salt and pepper, and capers in a small bowl or measuring cup and set to the side.
Layers -- Start right to left or left to right. Who cares? This is just layers the vegetables like little stripes on top of the salad. My ideal version -- I start with egg, then tomato, a little seafood, then avocado, then bacon, then mango, seafood, and finish with tomato. Very simple. If you have one vegetable or fruit that is more than the other, don't worry, just make an extra stripe. It doesn't matter on the order or ingredients. Just add it to the salad as you like. If you like more tomato, by all means, more avocado, go ahead. No mango, don't worry, try papaya or peaches. These are just my favorites.
Dressing and Topping -- Now, top with with walnuts, gorgonzola cheese and top with the dressing. That is it! It is an amazing salad. Elegant, worthy of a dinner party, but still great for a weekend dinner. Make the same recipe to make 4 small salads or cut in half to make just 2.
I cut the recipe in half all the time to make it just for me and my SO. I like to make 2 small salads and then serve with a big bowl of warm creamy roasted tomato soup (usually from the freezer), a nice slice of baguette (also from the freezer), and you have an amazing dinner!
I pulled up a local restaurant and for a Cobb Salad with a cup of soup and bread stick they charged $18 and that was just chicken. I will guarantee you that you will make 4 giant salads with seafood NOT chicken and it will cost you about the same as 1 for lunch. It is a great salad. ENJOY!