An American classic salad finds its spot on the beach! This Seaside Cobb Salad features layers of flavors with funky blue cheese, hearty hard-boiled eggs, bright tomatoes, and sweet-and-savory shrimp for the true seaside experience. It includes crumbled bacon as well, plus an extraordinary bacon dressing for true succulence! Seaside Cobb Salad lets you find your own ocean oasis!

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  • 4 thick-cut slices bacon
  • 1 head romaine lettuce, chopped
  • 2 eggs, hard-cooked, peeled and cut into wedges
  • 3/4 pound large shrimp, peeled and deveined, poached or steamed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, chopped
  • 1 ripe avocado, chopped
  • 4 ounces blue cheese, crumbled
  • 1 clove garlic, crushed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon granulated sugar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
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Step 1 –Cook the bacon in a skillet over medium heat, turning occasionally, until crisp, about 10 minutes.

Step 2 –Transfer the bacon to a paper-towel-lined plate to drain, reserving the drippings in the skillet. Set the bacon aside.

Step 3 –Pour the reserved drippings into a small bowl and allow them to cool slightly.

Step 4 –Reserve 1 slice of the bacon. Roughly chop the remaining bacon slices.

Step 5 –On a large platter, arrange the chopped bacon, the lettuce, the eggs, the shrimp, the tomatoes, the onion, the avocado, and the blue cheese.

Step 6 –Crumble the reserved bacon slice in a food processor.

Step 7 –Add the garlic, the salt, the pepper, and the sugar to the food processor and pulse until finely chopped.

Step 8 –Add the reserved bacon drippings, the olive oil, and the red wine vinegar and process until blended.

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Step 9 –Drizzle the dressing over the salad.

Step 10 –Serve.