Hardly a Cobb

The Washington Post, February 27, 2008

• • Course: Main Course, Salad
• • Features: Fast

Summary:

Shrimp is used instead of chicken, Parmesan cheese takes the place of blue, there are no hard-cooked eggs. Still, recipe author Erin Kathleen Zimmer makes this when she wants a Cobb salad at home.

1 serving

Ingredients:

• • 1 Hass avocado, cut in half lengthwise and pitted but not peeled, rounded bottoms trimmed slightly
• • Juice of 1/2 a large lime (about 2 tablespoons)
• • 2 strips turkey bacon
• • 1/3 cup finely chopped onion
• • 6 large peeled and deveined uncooked shrimp, defrosted if frozen
• • 3 teaspoons spicy brown or Dijon-style mustard
• • 1/2 teaspoon hot pepper sauce, preferably Tabasco brand (or to taste)
• • 2 to 3 tablespoons finely grated Parmesan cheese
• • 1/3 cup red wine vinegar
• • 1 tablespoon olive oil
• • Salt
• • Freshly ground black pepper
• • 2 large handfuls arugula (about 3 cups; may substitute baby spinach leaves)

Directions:

Preheat the oven to 375 degrees. Line a plate with paper towels.

Place the avocado halves, cavity side facing up, in a small baking dish and squeeze most of the lime juice over them, reserving a little juice for the salad greens.

Cook the turkey bacon in a medium skillet over medium heat until crisp; use tongs to transfer the strips to the paper-towel-lined plate. Let cool, then crumble the pieces.

Add the onion to the skillet and cook over medium or medium-low heat, stirring occasionally, for 4 to 5 minutes, until softened. Add the shrimp and cook for about 2 minutes to allow the flavors to marry (the shrimp will not be cooked through).

Transfer the mixture to a medium bowl. Add 2 teaspoons of the mustard, the hot pepper sauce to taste and the bacon, then fill the avocado halves with the mixture. Sprinkle the tops with the Parmesan cheese and bake for 8 to 10 minutes. The avocado should be heated all the way through but still moist.
Meanwhile, whisk together the red wine vinegar, olive oil, the remaining teaspoon of mustard and any remaining lime juice in a medium mixing bowl. Taste and adjust the seasoning with salt and pepper as necessary. Add the arugula and toss to coat evenly. Mound the salad on a plate. When the avocado is ready, carefully carve out the insides (discarding the peels) and place atop the dressed greens. Serve immediately.

Recipe Source:

From Cooking for One contributor Erin Kathleen Zimmer.

655 calories, 52g fat, 11g saturated fat, 118mg cholesterol, 1163mg sodium, 26g carbohydrates, 13g dietary fiber, n/a sugar, 24g protein.