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Artango is making life easier for us by serving food that is going to make all of us happy. Add to that the bonus that we don’t have to cook, or clean up, and we’re all going to split the bill, so it’s actually a very economical way to enjoy each other’s company. On Thanksgiving Day, […]

The post Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life appeared first on Dining Chicago.

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The post What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots! appeared first on Dining Chicago.

Nov 01, 2018 09:15 PM
Cobb Salad
0
Cobb Salad
A hearty entree salad traditionally containing chopped avocado, bacon, tomatoes, hard-boiled egg, Roquefort cheese and breast of chicken over a variety of greens.
Prep Time

30 min
Cook Time:

15 min
Serving

1
Main Ingredient
scallops
Ingredients
  • Avocado vinaigrette:
  • 1/4 cup rice wine vinegar
  • 1 clove garlic, minced
  • Juice of 1 lemon, freshly squeezed
  • 1/2 teaspoon sugar
  • Juice of 3/4 navel orange, freshly squeezed
  • 1-1/2 avocados, diced
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 1/4 cup extra virgin olive oil
  • Seafood:
  • 1 tablespoon olive oil
  • 2 dry-packed bay scallops
  • 2 shrimp
  • Salad:
  • 1/2 head Boston or Bibb lettuce
  • 1 hard boiled egg, sliced with egg slicer
  • 1 Roma tomato, diced, or 4 grape tomatoes
  • 2 slices cooked bacon, chopped
  • 1/2 avocado, diced
  • 3 segments navel orange (reserved from above), membrane removed
  • 1 ounce lobster knuckle meat, steamed and chilled
  • 1 piece lobster claw, steamed, chilled and removed from shell
  • 1 teaspoon sliced green onion
 
Category: Salads and vegetables
Directions

 

Make the vinaigrette: Place all ingredients except the olive oil in a blender and puree until all is incorporated. Turn on high and slowly pour in olive oil until blended. Use as dressing.

Cook the seafood: Heat the oil over high heat in a saute pan and cook the scallops to a caramelized brown on each side. Take out of the pan and rest on a towel. Using the same pan, saut the shrimp until they are cooked through.

Prepare the salad: Place the lettuce on a plate in a cup shape, twisting the leaves to open up. Drizzle 2 tablespoons of the dressing over the lettuce. Place the scallops and shrimp over the dressing, shingle the sliced egg off to the side, and place the tomatoes around the salad.

Layer the lobster knuckle meat over tomatoes, and then the chopped bacon, place oranges spilling off opposite side of egg, and finish with diced avocado on top. Garnish with the lobster claw and green onion and drizzle another 2 tablespoons of dressing over the salad.

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