coastal cobb salad

coastal-cobb-salad.jpg

In the summer, we love fresh salads that eat like a meal and this one certainly doesn’t disappoint. We’ve put our own spin on this classic, turning it into a new staple for our easy entertaining. Grilled shrimp acts as the star of the dish, while goat cheese replaces the blue cheese in favor of a milder flavor in our thick, creamy dressing. Fresh summer corn and vine-ripened tomatoes add lots of freshness to this easy, colorful dish that’s full of texture and taste.

Goat cheese dressing
4 ounces goat cheese, at room temperature
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste

4 metal (or wooden) skewers
1 pound large shrimp (approximately 20), washed, peeled and deveined (with tails on) 
4 thick slices Applewood-smoked bacon, diced
4 large eggs
1 head fresh romaine (or green leaf) lettuce, washed, dried and torn into bite-sized pieces
1 Hass avocado
1/2 pint yellow cherry tomatoes, larger ones cut in half
2 ears fresh corn, husks and silks removed

  1. Make dressing. Place goat cheese in a bowl. Using a spatula, stir until softened. Add oil, vinegar, mustard, and season with salt and pepper. Slowly stir until dressing is combined. Taste for seasoning and adjust as desired (add more oil or vinegar if you’d like it thinner). Set aside.
  2. If using wooden skewers, soak in water for at least 30 minutes.
  3. Wash and pat dry shrimp. Set aside.
  4. In a medium sauté pan, cook bacon until crispy. Remove with a slotted spoon and transfer bacon to a paper towel-lined plate. Set aside.
  5. Preheat grill to medium-high heat. Skewer shrimp, dividing shrimp equally among skewers. Place skewers on grill and cook until shrimp start to turn pink and light grill marks form on bottom, about 1-2 minutes. Turn and continue to cook on other side for 1-2 minutes. Remove and set aside. Once cool enough to handle, remove from skewers, discard tails, and roughly chop. Set aside.
  6. Place eggs in a saucepan and fill with enough cold water to cover eggs by about 1 inch. Bring eggs to a gentle rolling boil; then remove from heat. Cover and let stand for 12 minutes. Drain and rinse with cold water. Let stand for 5 minutes; then peel off shells. Roughly chop eggs and set aside.
  7. Place romaine in a large serving bowl.
  8. Cut avocado in half, remove and discard pit. Using a tablespoon, scoop out avocado and place upside down on a cutting board and dice. Place diced avocado on top of romaine, followed by tomatoes, corn, eggs, bacon, and shrimp. Season immediately alongside dressing.

Serves 4-6.

cook's note: Sweet corn, when in season, doesn’t need to be cooked, but you can certainly steam it, or grill it, before adding it to the salad.