If you’ve been following along, this is recipe #2 of Same Ingredients/Different Results where we’re using the same ingredients and turning them into two different recipes, eliminating waste and food boredom. Moving along to our make-over recipe. I’ve seen Cobb Salads with different dressings, like blue cheese dressing – heavenly – but I’m going with Cilantro Lime because. . .well, I just think it compliments the shrimp. And it’s a bit lighter which, frankly I can use right now. But feel free to drizzle whatever dressing sets your sails. Remember all that shrimp we made Tuesday for the Shrimp Quesadillas? The extra shrimp is going into this Shrimp Cobb Salad along with a bunch of other yummy stuff. This is not your mama’s Cobb Salad.
The step-by-step photos really aren’t necessary. You begin with:
- Romaine lettuce or mixed greens, then add ~
- An ear of sweet corn, cooked and shucked
- Grape tomatoes, cut in half
- Crumbled Goat cheese,
- A couple of piece of bacon cooked to crisp,
- 2 – hard-boiled eggs,
- Black beans (the remaining half can from the Shrimp Quesadillas)
- Avocado (the other half of the avocado also from the Shrimp Quesadillas)
Since we cooked enough shrimp for this salad when we made the Shrimp Quesadillas, we just need to add it to the salad, along with the other half of the red bell pepper also from that recipe.
When I was in the grocery store buying the ingredients for this Shrimp Cobb Salad, there was an elderly gentleman next to me at the ‘corn bin’. He asked if I knew the best way to cook sweet corn. I’m easy. I bit. I said, no I didn’t. He told me his method and I’m sharing it with you because he is spot.on.
Leave the corn in the husk and microwave it on high for 4 minutes. Using a towel take the corn out of the micro and cut off the wider end about 1/2″ from the bottom (not the end with the silk). Turn it upside down and the corn literally slides out without any silk on it!
This method is pure genius and it even works if you grill your corn in the husk like we usually do. Just cut off the base, tip the corn cob and it slides right out.
So the salad is set, while it’s chilling, let’s move onto the dressing:
- 1/2 cup of olive oil
- 2 – tablespoons of fresh cilantro, minced
- Juice from 1/2 of a lime
- 1 – tablespoon of honey (or more according to your taste)
- 2 – tablespoons of balsamic vinegar
Drizzle ~ or pour — it’s so good you may want to just pour the dressing over this Shrimp Cobb Salad and enjoy!