Salade Cobb aux fruits de mer, au crabe et aux crevettes

Ingrédients

• 4 slices thick-cut bacon (, diced)
• 6 cups romaine lettuce (, sliced)
• 1/4 pound bay shrimp
• 1/4 pound snow crab meat
• 3-4 cocktail tomatoes (, diced)
• 2 hard boiled eggs (, diced (not pictured but essential!))
• 2 ounces crumbled blue cheese
• 1 avocado (, sliced)
• For the Market Street Red Wine Vinaigrette
• 1/2 cup canola oil
• 1/2 cup red wine vinegar
• 2 tablespoons shallots (, minced)
• 1 tablespoon fresh Italian parsley (, chopped)
• 1 tablespoon crushed black peppercorns
• 1/2 tablespoon kosher salt

Préparation

1. 1

   In a large sauté pan or skillet, cook the diced bacon until cooked through, drain on a paper towel and cool.

2. 2

   Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce. Serve with 1/4 to 1/3 cup of the red wine vinaigrette dressing and refrigerate the rest for later salad making.

3. 3

   For the Market Street Red Wine Vinaigrette

4. 4

   Place the ingredients in a large bowl and whisk together, or place in a jar with a fitted lid and shake until combined. makes 1 cup