Make these Stacked Crab Cobb Salads with fresh avocado, tomatoes, and romaine.
Stacked Crab Cobb Salad
2015-06-23 02:37:18
Yield: 6 servings • Preparation: 30 minutes
Ingredients
- 2 cups chopped romaine lettuce
- 1½ cups chopped tomato
- ¾ cup chopped avocado
- 2 cups jumbo lump crabmeat
- 1 cup chopped hard-boiled egg
- ½ cup chopped cooked bacon
- ½ cup blue cheese crumbles
- 1 recipe Green Goddess Dressing (recipe follows)
- Garnish: fresh tarragon
Instructions
- Place a 2-inch ring mold on each salad plate. For each salad, evenly layer ingredients in the following order: lettuce, tomato, avocado, crab, tomato, egg, bacon, and blue cheese. Gently remove ring mold. (Salads can be held in the refrigerator for 30 minutes before serving.)
- Serve with Green Goddess Dressing.
- Garnish each salad with a sprig of fresh tarragon, if desired.
Notes
- • For a 2-inch ring mold, we used a .5-ounce can with top and bottom removed.
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Green Goddess Dressing
2015-06-23 02:38:49
Yield: 1 cup • Preparation: 15 minutes • Refrigerate: 4 hours
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ⅓ cup loosely packed fresh parsley
- ¼ cup loosely packed fresh tarragon
- ¼ cup loosely packed fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- In the work bowl of a food processor, combine mayonnaise, sour cream, parsley, tarragon, dill, chives, lemon juice, salt, and pepper; process until smooth.
- Refrigerate dressing in a covered container until cold, approximately 4 hours.
TeaTime Magazine https://teatimemagazine.com/
