Cobb Salad With Garlic Vinaigrette

cobb-salad-garlic-vinaigrette
Photo by Elizabeth Zeschin
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 531 calories
    • Calories 336 calories from fat
    • Fat 38 g
    • Sat Fat 7 g
    • Cholesterol 394 mg
    • Sodium 888 mg
    • Protein 38 g
    • Carbohydrate 13 g
    • Sugar 3 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 211 mg

Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.

Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and quarter lengthwise.

Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.

Ingredients

  1. Check 3 eggs
  2. Check 8 slices bacon
  3. Check 1/4 cup olive oil
  4. Check 3 tablespoons red wine vinegar
  5. Check 1 garlic clove, minced
  6. Check kosher salt and black pepper
  7. Check 2 bunches watercress
  8. Check 1 pound cooked large shrimp
  9. Check 1 pint cherry tomatoes, halved
  10. Check 2 avocados, cut into chunks

Directions

  1. Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.
  2. Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and quarter lengthwise.
  3. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
  4. Transfer the bacon to a paper towel-lined plate. Let cool, then break into pieces.
  5. In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Arrange the watercress, shrimp, tomatoes, avocados, eggs, and bacon in a large serving bowl and drizzle with the vinaigrette.