crab cob salad

Layered Crab Cobb Salad

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Ingredients

  • For the vinaigrette:
  • 1/3 C red wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2/3 C Extra Virgin Olive Oil
  • For the salad:
  • 1 head iceberg lettuce
  • 2 medium tomatoes, diced
  • 12 oz cooked bacon, diced
  • 1 lb cooked crabmeat
  • 4 hard-boiled eggs, peeled and halved
  • 1 C crumbled blue cheese
  • 1 bunch scallions, chopped

Instructions

  1. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. While whisking, slowly pour in the oil and whisk until emulsified. Set aside.
  2. In a large glass bowl, begin to layer the salad. Chop the iceberg lettuce and spread evenly in the bottom of the glass bowl. Layer the tomatoes evenly on top of the lettuce in this order. Next, layer the bacon over the tomatoes. Layer the crabmeat over the bacon. Place the halved eggs, yolk side facing out, around the edges of the salad, so that you can see the whites and yolks through the glass bowl.
  3. Sprinkle the blue cheese and scallions to make the top layer of the salad. Pour the vinaigrette on the salad. Just before serving, toss the salad.