Florida Cobb Salad
EQUIPMENT NEEDED
Large bowl
Small mixing bowl
Whisk
Knife
SALAD INGREDIENTS
4 cups chopped romaine lettuce
1 cup arugula or baby spinach
1 avocado, diced
1 mango chopped
3oz pickled onion
1 cup grape or cherry tomatoes, halved
2 hard-boiled eggs, sliced
4 slices cooked bacon, crumbled
1 cup cooked shrimp or grilled chicken (optional)
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/2 cup crumbled blue cheese
4 each cedar key scallops, seared
CITRUS VINAIGRETTE INGREDIENTS
1/4 cup fresh orange juice
2 tbsp lime juice
1 tsp Dijon mustard
1 tsp honey
1/4 cup olive oil
SALAD INSTRUCTIONS
On a large platter or in a salad bowl, layer the lettuce and arugula.
Arrange toppings in row avocado, tomatoes, eggs, bacon, scallops, cucumber, onion, cheese, and mango.
DRESSING INSTRUCTIONS
Whisk together orange juice, lime juice, mustard, honey, salt, and pepper.
Slowly drizzle in the olive oil while whisking until emulsified.
Drizzle over salad to taste.
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