I really like Cobb salads. They’re attractive, especially if the toppings are all lined up in rows as they should be. And the combination of all the different ingredients makes a very tasty salad. I wanted to try making a variation, not strictly a Cobb salad as it would have different ingredients, but following the same theme.
I had a crab salad a while back that got me thinking. The crab was great, but it was accompanied by indifferent vegetables. So what about doing a crab salad right, with a better selection of additional toppings? What about including shrimp as well? And what about making it into a Cobb salad?
So what to include with the crab and shrimp? Tomatoes and avocadoes were an easy call. (I used mini heirloom tomatoes, which are so neat looking.) I thought cucumber would go well. Hard-cooked eggs are a standard Cobb salad ingredient and would work. The Roquefort or blue cheese from the traditional Cobb salad did not seem to be quite right to go with the crab and shrimp. I chose instead some shredded Gruyere and Swiss cheese.
For the dressing, I chose to use the Louis vinaigrette I made for the crab Louis salad. For this salad, covered with the rows of the various toppings, I chose to serve it on the side.
Crab and shrimp Cobb salad
2–1/2 to 3 ounces lump crab meat (I used the refrigerated crab)
1/4 pound or less small cooked shrimp
tomatoes (I used mini heirloom tomatoes cut in half)
1/4 avocado cut into pieces
similar amount of cucumber cut into pieces
1 hard-cooked egg chopped
shredded Gruyere and Swiss cheese
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoons mayonnaise
1 tablespoon chili or cocktail sauce
Put the lettuce on the plate, cut up a little if necessary to make a nice bed for the remaining ingredients. Arrange the other ingredients in rows on top of the lettuce.
Whisk or shake in a small jar the oil, vinegar, mayonnaise, and cocktail sauce. Serve on the side.