Cobb Salad with Spicy Blue Cheese Dressing
A quick colorful cobb salad made with leftover fridge ingredients for a quick meal or a side anytime.
Ingredients
Shrimps
- 700 grams shrimp (cleaned and deveined)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- pinch of chili powder
- 2 cloves garlic minced
- 3 tbsp olive oil
Salad Vegetables
- 2 head romaine lettuce (washed and dried)
- 2 avocado sliced
- 350 grams cherry tomatoes (halved)
- 3 boiled eggs (quartered)
- 160 grams corn kernels about 1 cup
Blue Cheese Dressing
- 1 jalapeno (optional) or any spicy pepper
- 100 grams blue cheese
- 230 grams mayonnaise 1 cup
- ½ cup buttermilk
- 5 grams shallots (minced finely) ½ tbsp
- 1 tsp worchestshire sauce
- 123 grams sour cream ½ cup
- 3 tbsp vinegar
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
Blue Cheese Dressing
- Place olive oil + vinegar in a mixing bowl. Give it a whisk.
- Add in mayonnaise + sour cream + buttermilk + Worcesershire sauce + shallots + salt + pepper, whisk well to combine.
- Add in blue cheese, whisk to combine.
- Use a pestle and mortar or a small food processor and crush as much or as little of the jalapeno as you like. Add to your dressing and whisk in. Set in fridge.
Shrimp
- Into a bowl, add shrimp + 3 tbsp olive oil + salt + pepper + chili powder + paprkia +garlic and mix well.
- Heat a skillet on medium-high heat. When it's hot, add half the shrimp in a single layer and cook for about 2 minutes on each side. Repeat with the rest of the shrimp. Set aside (if you want them room temperature) or place them in the fridge while we prepare the salad.
Salad Assembly
- Rip your Romaine lettuce into bite-sized peices and place into your salad bowl. Add Some of your salad dressing and mix together using your hands or some tongs.
- Add shrimp + cherry tomatoes + corn and toss together (add more dressing if needed)
- Arrange sliced avocados + quartered boiled eggs on top. Drizzle on some extra dressing.