Restaurants›Beachcomber St. Augustine›Thai Cobb Salad Recipe

Thai Cobb Salad Recipe

Inspired by Beachcomber St. Augustine
Time30m
Serves4

Mixed lettuce topped with chopped bacon, avocado, tomato, Cheddar cheese, hardboiled egg, Blue cheese, and ginger dressing.

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Ingredients

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Salad base

Toppings

Ginger dressing

Method

Salad base

1

Place 6 cups of washed, torn mixed lettuce into a large serving bowl or divide among 4 individual plates. Chill while you prepare toppings so lettuce stays crisp.

Toppings

2

Cook bacon

Arrange 6 diced bacon slices in a cold skillet and cook over medium heat, stirring occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel–lined plate to drain and cool; when cool, chop into bite-size pieces if not already diced.

3

Hard-boil eggs

Place 3 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat and let sit for 10 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and quarter each egg.

4

Prepare avocado and tomato

Halve and pit 1 avocado, scoop out flesh and slice or dice. Toss avocado gently with a few drops of lime juice (from the dressing ingredient) to slow browning. Seed and dice 2 tomatoes into bite-size pieces.

5

Cheese and finishing

Shred 3 ounces sharp Cheddar if not pre-shredded. Crumble 1 ounce blue cheese. Thinly slice 2 scallions if using.

6

Assemble toppings: On top of the chilled lettuce arrange in rows or scatter: cooked bacon pieces, avocado, diced tomato, shredded Cheddar, quartered hard-boiled eggs, and crumbled blue cheese. Sprinkle sliced scallions and cilantro leaves as desired.

Ginger dressing

7

In a small bowl or jar combine 1 tablespoon grated fresh ginger, 1 teaspoon minced garlic, 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 3 tablespoons neutral oil, 1 teaspoon honey, 1 tablespoon fresh lime juice, 1 teaspoon fish sauce (optional), 1 teaspoon salt and 1/2 teaspoon black pepper.

8

Whisk vigorously (or shake in a jar with a tight lid) until honey dissolves and dressing emulsifies, about 30 seconds. Taste and adjust: add a little more honey if too acidic, more soy or fish sauce for salt/umami, or a splash more rice vinegar for brightness.

9

Drizzle dressing over the assembled salad just before serving (about 3–4 tablespoons for the whole salad) or serve on the side.