Southern Cobb Salad

serves 4-6


2 hearts of Romaine lettuce, core removed, washed, and torn into bite-size pieces

1 small English cucumber, halved, seeded and cut into 1/4-inch moons

1 red bell pepper, seeded and julienned

1 avocado, peeled, pitted and cut into 1/2-inch cubes

1 cup cherry tomatoes, halved

2 to 3 green onions, trimmed and thinly sliced

1 pound colossal (or the size of your choice) shrimp, cooked, peeled, and cooled

6 slices of bacon, cooked and crumbled

3 extra large eggs, hard boiled and quartered

2 to 3 ounces Feta cheese, crumbled

Pimento Dressing (you won't need a full batch)


Place the lettuce into a large platter or individual shallow bowls.  Divide the cucumber, bell pepper, avocado and tomatoes evenly over the lettuce.  Sprinkle the green onions over top.  Lay down the shrimp, bacon and eggs. Scatter the Feta cheese over the salad. Season with kosher salt and freshly ground black pepper.  Serve and pass the dressing to dress.  Enjoy!


Printed from thegalleygourmet.net