I’ve been hungry for salads since this spring weather started happening. Here's a seafood take on a classic Cobb salad. This recipe has a homemade vinaigrette, but you could use store bought Italian dressing. Brookshire Bros. has already-cooked shrimp that are fairly decent.
Crab and Shrimp Cobb Salad
4 slices thick-cut bacon, cooked and crumbled 6 cups romaine lettuce, sliced 1/4 pound cooked shrimp 1/4 pound crab meat 3 small tomatoes, diced 2 hard boiled eggs, diced 2 ounces crumbled blue cheese 1 avocado, sliced For the vinaigrette
1/2 cup olive oil 1/2 cup red wine vinegar 2 tbsp shallots, minced 1 tbsp fresh parsley, chopped 1 tbsp crushed black peppercorns 1/2 tbsp kosher salt Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce. Serve with ¼ to ⅓ cup of the red wine vinaigrette dressing and refrigerate the rest for later salad making.
Place the vinaigrette ingredients in a large bowl and whisk together, or place in a jar with a fitted lid and shake until combined. Makes one cup. —kwc— Here's a salad using canned tuna packed in olive oil. If you use the packed in water kind just add a couple of tablespoons of olive oil to the salad ingredients.
Mediterranean Tuna Salad
2 5 oz cans white albacore tuna packed in olive oil 1/4 cup sliced Kalamata olives 1/4 cup roasted red peppers, drained and chopped 1/4 cup finely-chopped red onion 1/4 cup English cucumber, seeded and chopped 2 tbsp capers, drained 3 tbsp fresh dill, roughly chopped 3 tbsp fresh parsley, roughly chopped 1 tbsp plus 1 tsp fresh lemon juice 1-2 cloves garlic, minced 1/4 tsp kosher salt 1/4 tsp freshly-ground black pepper Add all of the ingredients to a medium-sized bowl and toss to combine. Taste, and season with more salt and pepper if needed. Serve on toast, pita bread, over lettuce or in lettuce cups. —kwc— This is a good spring recipe because strawberries are already in season. Be sure to smell them before you buy. If they don't smell heavily like strawberries don't buy them. You can also make substitutions like using almonds instead of pecans. I would probably leave the poppy seeds out because that's not something we keep around the house. Rotisserie chicken would be fine here to make it even easier.
This would be good served on one of Moon Brew Coffee Company's dreamy croissants. Seriously, if you haven't had one you are missing out. They are sourced out of Canada by Rita and Maggie.
Strawberry Chicken Salad 1/2 cup mayonnaise 2 tsp lemon juice 1 tsp honey 2 tsp poppy seeds 2 cups chopped, cooked chicken 3/4 cup sliced fresh strawberries 1/4 cup pecan pieces 1 stalk chopped celery 2 stalks green onions, chopped 2 tbsp chopped fresh parsley Salt and ground, black pepper to taste Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.
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