March 8 2014

Guppy's shell fish cobb salad

This month’s recipe is one by request of one of our local supporters. It’s our shell fish cobb salad, a great springtime treat that is healthy and not to heavy .This will pare up nicely with a sauvignon blanc or a crisp chardonnay. I hope you enjoy, and I’ll see you next month.
Serves  4                                       Shellfish Cobb Salad
Artisan lettuce            - 1 Lb.
Large cooked Shrimp – 8 cut in half
Maine lobster meat – 8 ounces
Lump crab meat -  8 ounces
Crumble bleu cheese – 4 ounces
Hard boiled egg – 4 cut in quarters
Grape tomatoes – 4 per salad
Cucumber slices – 1 medium divided into 4
Lemon dill dressing – 2 ounces per salad (recipe as followed)
Fresh whole egg – 2
Garlic cloves – 2
Juice of fresh lemon – 1 whole
Light corn syrup – 1 /4 cup
Rice vinegar – 1/8 cup
Onion salt -1 tsp.
Extra virgin olive oil- 1 cup
Canola oil – 1 cup
Fresh chopped dill – 1 TB.
  1. In a robo coupe, egg, garlic, lemon juice, onion salt, and honey and start blending. Mix the two oils together in one container and the vinegar and corn syrup in another.
  2. While robo coupe is running, slowly pour in oil to thicken. As it thickens, slowly add the vinegar mixture to slightly thin. Alternate each until well blended.
  3. Pour into a container and chill. This can be made a day in advance as the dressing will be more flavorful.
For the salad:
  1. Toss the lettuce in a mixing bowl with the dressing to coat lettuce.
  2. Place on four plates, drape the seafood side by side over the lettuce and then the cheese, egg, and vegetables.
  3. Dress with fresh dill sprigs.