Anthony's Cobb Salad Recipe

Make vinaigrette

In a blender or food processor, combine fresh basil leaves, white wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Pulse to break down the basil.

With the blender running on low, slowly stream in the extra-virgin olive oil until the dressing emulsifies and is smooth. Taste and adjust seasoning (add more salt, pepper, or a splash of lemon juice if needed). Chill while you prepare the rest of the salad.

Prep shrimp

Pat the shrimp dry with paper towels. Sprinkle Kosher salt and freshly ground black pepper evenly over the shrimp.

Cook shrimp

Heat a large skillet over medium-high heat. Add butter and olive oil. When the butter is foaming, add the minced garlic and cook 15–20 seconds until fragrant (don't brown). Add the shrimp in a single layer and sear 1.5–2 minutes per side until opaque and cooked through (internal color uniformly pink and firm). Remove from heat. Squeeze the half lemon over the shrimp (optional) and set aside to cool slightly.

Prepare components

If not already done: halve cherry tomatoes, dice mango and avocado, crisp and chop the bacon, and measure out the mixed greens and wonton strips. Crumble blue cheese if not pre-crumbled.

Toss greens

Place the mixed salad greens in a large bowl. Add about 3–4 tablespoons of the basil vinaigrette and toss gently to coat evenly. You can add more dressing to taste, but dress lightly to avoid sogginess.

Arrange salad

Divide the dressed greens among 2 to 3 plates (or leave on a single large platter). Arrange the cooked shrimp, diced mango, diced avocado, halved tomatoes, chopped bacon, and crispy wonton strips on top of the greens in sections or distributed evenly, as preferred.

Finish and serve

Sprinkle the crumbled blue cheese over the salad. Drizzle a little extra basil vinaigrette if desired and add a final crack of black pepper. Serve immediately so wontons stay crisp and avocado remains fresh.