I made this a couple weeks ago, it was AMAZING!! It’s a fusion between Cobb salad and Cajun seafood fare. It comes from my newest cookbook, a lovely Christmas present, and it’s entitled “A Table for Two.” This book is a compilation of restaurant fare from well-known restaurants throughout the US, divided up by major city. This dish comes from the restaurant at Hotel Bel-Air, in Los Angeles. I chose this partly because Matt and I are taking a trip to LA in the spring. This was great, we absolutely devoured it.
Ingredients:
Spicy Remoulade:
1/2 cup mayonnaise
1/2 tsp sambal oelek
1 tsp chopped capers
1 tbs minced red onion
1/2 tomato, seeded and finely chopped
1 tbs chopped fresh chives
1 tbs fresh lemon juice
Salt and pepper to taste
Lemon Vinaigrette:
2 tbs fresh lemon juice
1 tsp Dijon mustard
1/2 tsp lemon zest
1/2 tsp minced garlic
6 tbs EVOO
Salt and pepper
Salad:
2 handfuls mixed baby salad greens
2 handfuls chopped romaine lettuce (I used a combo of romaine hearts and baby spinach)
6 cooked jumbo shrimp, chopped into bite-size pieces
4 ounces fresh lump crabmeat
4 slices bacon, fried and crumbled
1 avocado, pitted, peeled and diced
1 tomato, diced
1/4 cup crumbled blue cheese
Directions:
Spicy Remoulade:
In a small bowl, stir together all ingredients until blended. Cover and refrigerate to let flavors blend.
Lemon Vinaigrette:
In a small bowl, combine the lemon juice, mustard, zest, garlic, salt and pepper. Whisk in the EVOO in a thin, steady stream until the mixture emulsifies.
Salad:
In a salad bowl, toss the baby greens, romaine, and 1/4 cup of the Lemon Vinaigrette together. Place it on an oval platter. In rows, arrange the following on top: the shrimp, crab, crumbled bacon, avocado, tomato, and blue cheese. Drizzle the remaining Lemon Vinaigrette on top. Serve with the Spicy Remoulade alongside.
Two servings.
cookingbakingandtraveling 