Chef Zach’s Cobb Salad
A classic cobb salad has an easy acronym to remember its key ingredients: EAT COBB (eggs, avocado, tomato, chicken, onion, bacon, blue cheese). Classic is excellent, but Chef Zach had some other ideas. He swapped out chicken for shrimp and onion for carrot, and every part of this salad is homemade, down to the dressing.
• For the dressing:
1 cup of buttermilk
1 cup of mayonnaise
2 tbs. of finely minced red onion
1 extremely smashed garlic clove (no garlic powder)
1 tsp. of freshly ground black pepper
Thoroughly mix all ingredients except the blue cheese, then gently fold in the blue cheese so that you don’t break up the chunks too much. Making this the day before using is best in order for the flavors to marry.
• For the shrimp:
1/2 lb. of large raw shrimp
2 tbs. of Old Bay seasoning
1 tbs. of lemon juice
In a medium saucepan, bring about 6 cups of water, seasoning, and lemon juice to a boil. Add the shrimp, turn off the heat, and let sit for 3 minutes. Drain and let cool (in the refrigerator) before peeling.
• For the bacon:
3 strips of pepper bacon
Cut the strips in half lengthwise, then dice in 1/2″ pieces. Cook in a small saute pan over medium-low heat for about 12 minutes until the fat is rendered out and the pieces are crispy. Drain on a paper towel and allow to cool.
• For the eggs:
Put 2 eggs in a small saucepan and fill with water so that there’s about 2″ of water above the eggs. Bring to a boil on a stove top over medium-high heat. After reaching a boil, remove from heat and let sit for 12 minutes. Cool completely before peeling and slicing.
• For the salad itself:
1 large head of romaine lettuce, cleaned and cut
Peeled shrimp prepared earlier
1 small julienned carrot
1 medium-sized tomato in thick slices
1 avocado thinly sliced and fanned
2 hard-boiled eggs cut in wedges
2 very thinly sliced radishes
Bacon pieces made earlier
Blue cheese dressing made earlier
Starting with a bed of lettuce, place your ingredients however artfully you’d like. If you’re trying to impress someone or save some calories (so that you can dip and monitor your salad bites), put the dressing in a small bowl; otherwise, just stir it all together. Serve with focaccia.