Ocean Cobb Salad

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Serves 4:

Balsamic Dressing:

  • ½ Cup Balsamic Vinegar
  • 1 ½ Cups Extra Virgin Olive Oil
  • 1 Tbs. Dijon Mustard
  • 1 Sprig of Rosemary (minced)
  • 1 Tbs. Sugar
  • Salt and Pepper to taste

1) In blender combine all ingredients except for Oil

2) Pulse until fully combined

3) Pour Oil into blender slowly, letting the mixture to emulsify

4) Store in refrigerator for up to a week

Parmessan Twist:

  • 1 Sheet of Puff Pastry Dough
  • 4 oz. Shredded Parmessan Cheese
  • 2 ea. Egg (Beaten for Egg Wash with Tbs. of Water)
  • 1 oz. Cracked Black Pepper

1) Lay puff pastry sheet on cutting board and brush with egg wash

2) Cover evenly with the parmesan cheese

3) Fold over the sheet lengthwise and press down, sealing in all the cheese

4) Brush with eggwash again and dust with the black pepper

5) Cut dough into ¼ thick straws

6) Roll dough creating a ‘twist’

7) Bake at 375 for 7-8 minutes until golden brown

(TIP: Freeze the dough before baking. Pull out individual twists and bake from frozen when needed. Keep covered in fridge for 3-4 weeks.)

Cobb Salad: (Individual salad portion)

  • 3 oz. Mixed Greens
  • 1 oz. Red Onion (Julienne)
  • 1 oz. Diced Candied Black Pepper Bacon
  • 1 ea. ½ Avocado
  • 1 ea. ½ Whole Hard Boiled Egg
  • 1 oz. Bleu Cheese Crumbles
  • 1 oz. Grape Tomatoes (Halved)
  • 2 oz. Boiled Shrimp (3 each)
  • 2 oz. Diced Lobster
  • 2 oz. Crab Meat
  • 1 ea. Parmessan Bread Twist
  • 2 oz. Balsamic Dressing