Shrimp Cobb Salad With Dijon Dressing Recipes

SHRIMP COBB SALAD WITH HONEY DIJON DRESSING

Steps:

• Layer greens on a large serving platter.
• Arrange all salad ingredients on top of lettuce in vertical rows. Cover and refrigerate until serving time. Salad may be assembled up to 1 day ahead.
• In a small bowl, combine all ingredients well. Cover and refrigerate until serving time. Dressing may be made up to 3 days ahead; cover and refrigerate.
• Serve dressing with salad..

GRILLED SHRIMP COBB SALAD

Steps:

• Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
• Preheat a grill or grill pan to medium-high heat.
• Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
• Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
• Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.

SHRIMP COBB SALAD

Steps:

• Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

COBB STYLE MEAT LOAF, SPINACH SALAD WITH DIJON DRESSING

Steps:

• For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels.
• Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool.
• Soak the bread with the milk.
• Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
• On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
• Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad.
• For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper.
• Slice the meat loaf and serve with the spinach salad.