Shrimp and Steak Cobb Salad

 


Shrimp and Steak Cobb Salad

Ingredients

Dressing

1/4 cup white wine vinegar

2 tablespoons whole-grain Dijon mustard

1 1/2 teaspoons honey

1 large garlic clove, grated (about 3/4 teaspoon)

1/2 cup olive oil

2 teaspoons kosher salt

1/4 teaspoon black pepper

Salad

8 ounces peeled and deveined raw large shrimp, tail-on

1 teaspoon smoked paprika, divided

1 1/4 teaspoons kosher salt, divided, plus more to taste

3/4 teaspoon black pepper, divided, plus more to taste

3 tablespoons extra-virgin olive oil, divided, plus more for grill

8 ounces strip steak (about 3/4 inch thick)

2 medium (8-ounce) ears fresh yellow corn, shucked

1 (6-ounce) romaine heart, chopped (4 cups)

3 cups watercress (about 1 5/8 ounces)

1 cup multicolored cherry tomatoes, halved

2 large hard-cooked eggs, peeled and quartered

1 medium-size (6-ounce) firm-ripe avocado, chopped

4 ounces aged sharp white cheddar cheese, cubed (about 1 cup)

Directions

Make the dressing

Whisk together vinegar, mustard, honey, and garlic in a small bowl until combined. Slowly whisk in oil until emulsified. Whisk in salt and pepper. Set aside.

Make the salad

Preheat grill to high (450°F to 500°F). Place shrimp in a medium bowl. Add 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon oil. Toss to coat. Sprinkle steaks evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon smoked paprika; drizzle steak with 1 tablespoon oil. Drizzle remaining 1 tablespoon oil over corn; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.

Place shrimp on oiled grates, and grill, covered, until shrimp are opaque and lightly charred, 1 to 2 minutes per side. Transfer shrimp to a plate. Add steak to grill, and cook, covered, turning once halfway through cooking time, until a thermometer inserted in thickest portion of steak registers 130°F, about 3 minutes per side. Move to plate with shrimp, and let rest for 5 minutes. Add corn to grill; cover and grill, turning occasionally, until charred, about 8 minutes.

Cut kernels from corn cobs; discard cobs. Slice steak against the grain. Arrange corn kernels, romaine, watercress, tomatoes, eggs, avocado, and cheese on a platter. Add grilled shrimp and steak. Drizzle salad evenly with dressing, and serve immediately.

 

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