An American classic meets the Texas coast
That I enjoy cooking is undeniable. That I relish cooking for friends and family is absolute. Hosting casual gatherings at my home brings me soul-satisfying joy. I’ve been known to spend a considerable amount of time curating a delicious menu that hits all the right notes for being fresh, nutritious and indulgent. It’s even easier to fall down the recipe rabbit hole during spring time, debating all of the appetizing possibilities.
For a recent weeknight get together, I fixed a classic Cobb salad, swapping out the traditional diced chicken for succulent Gulf shrimp. Nothing in this salad is complicated to prepare and many of the components can be prepped up to a day ahead, such as the hard-boiled eggs and the poached shrimp, making it a good choice for a party, but also a quick, flavorful weeknight supper.
Enjoy it out on the deck before the spring weather slips away.
COASTAL COBB SALAD
8 thick-cut bacon slices
1 head romaine lettuce, torn into bite-sized pieces
1 head butter lettuce, torn into bite-sized pieces
4 hard-boiled eggs, peeled and cut into wedges
1½ pounds poached large shrimp, peeled and deveined
2 cups cherry tomatoes, halved
1 cup red onion, chopped
1 small corn on the cob, grilled or roasted
2 ripe avocados, chopped
6 ounces blue cheese, crumbled
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1 teaspoon fresh cracked black pepper, plus more to taste
½ teaspoon granulated sugar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
Cook bacon in a skillet over medium heat, until crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving drippings in skillet. Set aside.
Combine garlic, salt, pepper, sugar, mustard, olive oil and vinegar in a small jar or bottle. Seal tightly and shake until blended. Place lettuce in large shallow bowl or platter. Drizzle dressing over salad and toss to coat.
Roughly chop bacon slices and arrange in a row over the salad along with eggs, shrimp, tomatoes, onion, corn, avocado and cheese. Top with more fresh cracked pepper and salt, if desired. Serve immediately.
Alicia Cahill is the owner of The Kitchen Chick, 2402 Market St. in Galveston.