Lobster Cobb Salad
Lobster cobb salad is far from average. Cobb salad is a classic, but the addition of lobster transitions it to elegances. This salad is tasty, satisfying, and again far from ordinary.
Ingredients
Sweet Onion Dressing
- ½ cup Apple Cider Vinegar
- 1¼ cup Neutral Oil i.e. vegetable or canola
- 1 tbsp. Dijon Mustard
- 8 Garlic cloves unpeeled
- 2 Vidalia Onions cut into quarters
- ¼ cup Lemon juice freshly squeezed
- Kosher salt
- Freshly ground black pepper
Salad
- 1 head Romaine lettuce chopped
- 10 oz. Baby Kale
- 3 tbsp. Green onions chopped
- 8 slices Thick-cut Bacon cooked and crumbled
- 1 Avocado peeled and diced
- 4 Hard Boiled Eggs peeled and sliced lengthwise
- 12 oz. Lobster Meat cooked
- 6 oz. Cherry tomatoes halved
- Freshly ground black pepper
- Kosher salt
Instructions
For the dressing:
- Preheat the oven to 425 degrees F. Wrap the unpeeled garlic cloves in aluminum foil and set on a baking sheet.
- Brush the Vidalia onions with oil and place on the baking sheet. Bake for 45 minutes to 1 hour, or until the onions and garlic appear charred and soft. Remove from oven and allow to cool.
- Peel the garlic and transfer to a blender or food processor. Also add the onions, apple cider vinegar, lemon juice, and Dijon mustard. Puree until smooth.
- Next slowly start adding the neutral oil until incorporated. Season the dressing with salt and pepper. Refrigerate in an airtight container (up to 4 days) until ready to use.
For the salad:
- In a large bowl, toss together the baby kale, Romaine, and green onions. Drizzle some of the salad dressing into the bowl, along with pepper and a pinch of salt. Toss to combine.
- Arrange over the lettuce in a straight line the cherry tomatoes, lobster, hard-boiled eggs, avocado, and bacon. Covering the lettuce almost completely. Season with salt and pepper. Serve immediately with the remaining dressing on the side.