Delicious and satisfying, this colorful twist on the Cobb salad hits all the right notes for being fresh, nutritious, and indulgent. A Cobb salad isn’t complete without bacon, but in this recipe, we went a step further and added extra bacon (and drippings) to the bright and tangy vinaigrette. A good choice for a party menu, many of the components can be prepped up to a day ahead, such as the hard-boiled eggs and the poached or steamed shrimp. You can easily build your own Cobb salad by substituting diced chicken or ham for shrimp and trying crumbled feta instead of blue cheese.
4 thick-cut bacon slices
1 head romaine lettuce (about 14 oz.), chopped
2 hard-cooked eggs, peeled and cut into wedges
3/4 pound poached or steamed large peeled and deveined shrimp
1 cup halved cherry tomatoes (from 1 pt. tomatoes)
1/2 cup chopped red onion (from 1 onion)
1 ripe avocado, chopped
4 ounces blue cheese, crumbled (about 1 cup)
1 garlic clove, crushed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon granulated sugar
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
How to Make It
Cook bacon in a skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Set bacon aside. Pour drippings into a small bowl; set aside to cool slightly.
Reserve 1 bacon slice. Roughly chop remaining 3 bacon slices, and arrange on a large platter with lettuce, eggs, shrimp, tomatoes, onion, avocado, and cheese.
Crumble reserved bacon slice into a food processor. Add garlic, salt, pepper, and sugar; pulse until finely chopped, about five times. Add reserved drippings, olive oil, and vinegar; process until blended. Drizzle over salad; serve immediately.