Seafood Cobb Salad with Lemon Caper Vinaigrette The crisp, tangy dressing works perfectly with the shrimp and scallops in this salad! Carrots and bacon add crunch while avocado and blue cheese add creaminess. The red pepper and onion add just a mild kick to balance out this great tasting salad. I use a 50/50 mixture of lettuce and spinach but you can adjust according to your own tastes. Enjoy! Ingredients: For the dressing:   1 tsp. shallot   1 tsp. garlic   2 tbl. fresh thyme   2 tbl. fresh lemon juice   ¼ cup olive oil   ½ tsp. sea salt (or to taste)   ½ tsp. cracked black pepper (or to taste)   2 tbl. capers For the salad:   2 cups mixed lettuce greens, coarsely chopped   2 cups fresh spinach leaves, coarsely chopped   1 avocado, diced   4 strips of bacon, cooked to crisp and crumbled   ¼ cup carrot, shredded   ¼ cup red pepper, chopped   ¼ cup red onion, chopped   2 green onions, thinly sliced   &189; cup crumbled blue cheese For the seafood:   1 lb. 6/8 count shrimp, peeled and deveined   6-8 sea scallops   olive oil   garlic-pepper seasoning   sea salt   Old Bay seasoning Instructions: Season shrimp and scallops with olive oil and a dash of each seasoning. Either pan-sear or grill the shrimp and scallops, being careful not to overcook either. Combine all the ingredients for the dressing, except olive oil and capers, in a food processor. Pulse to finely chop ingredients. Gradually add olive oil to processor to create dressing. Stir in capers. Combine lettuce and spinach in a large bowl. Pour dressing over salad and toss to coat. Arrange on a large platter. Then arrange other ingredients over the top of the lettuce mixture to create the salad. NOTE: "1 lb. 6/8 count shrimp" refers to the size of the shrimp that is used in this recipe. 6/8 count shrimp means that there will be 6-8 shrimp per pound. Of course you could use a smaller shrimp, such as 31/40 count, but 6/8 count shrimp provides a very good looking shrimp on top of this salad. Serves: 2 Return to Salads Index
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