Seafood Cobb Salad Recipe

Wash and thoroughly dry the spring mix lettuce. Place the lettuce in a large salad bowl or on a large serving platter, creating an even bed.

Halve the cherry tomatoes and add them to one section of the salad bed.

Peel (if desired) and slice the cucumber into 1/4-inch half-moons and add them to another section of the bed.

Peel the hard-boiled eggs, quarter each egg lengthwise and arrange the quarters in a row or wedge on the salad bed.

Prepare bacon

Preheat the oven to 400°F (200°C) or heat a skillet over medium heat. Cook the 3 bacon slices until crisp (about 10–15 minutes in the oven or 6–8 minutes in a skillet), turning as needed. Transfer to a paper towel–lined plate to drain and cool, then crumble or cut into bite-sized pieces. Reserve bacon fat in the skillet if using for cooking prawns.

Cook salmon

Pat the salmon dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil and 1 tsp butter in a skillet over medium-high heat. When shimmering, place salmon skinless side down (or presentation side down) and sear 3–4 minutes until golden, flip and cook an additional 2–4 minutes until just cooked through (internal temp ~125–135°F / 52–57°C for medium). Remove to a plate, let rest 2 minutes, then flake into large bite-sized pieces.

Cook prawns

If using the same skillet, add a tiny splash of oil or use reserved bacon fat and reduce heat to medium. Season the prawns with a pinch of salt and pepper. Cook prawns 1.5–2 minutes per side until opaque and pink. Remove and pat dry.

Prepare crab meat

If the crab meat is refrigerated, gently break any lumps into bite-sized pieces with a fork. If chilled, warm gently for 30–60 seconds in the microwave or leave at room temperature; do not overheat to avoid drying.

Arrange the cooked salmon, prawns, crab meat, and crumbled bacon in separate rows or clusters across the salad bed, leaving space between each protein for the classic Cobb presentation.

Scatter the blue cheese crumbles evenly over the salad, placing some near the seafood and some on the greens so each bite can get cheese.

Zest the half lemon over the seafood and squeeze the juice lightly over the prawns and salmon for brightness. Optionally, reserve a bit of lemon for serving.

Sprinkle chopped chives over the salad for color and a mild onion note.

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tbsp buttermilk until smooth.

Stir in 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper.

Fold in 1/4 cup crumbled blue cheese, reserving a small pinch to sprinkle on top of the salad. Taste and adjust consistency with an extra tablespoon of buttermilk if you prefer a looser dressing.

Chill the dressing in the refrigerator for at least 10 minutes to let flavors meld, or serve immediately if short on time.

Either drizzle dressing over the assembled salad just before serving or serve on the side so diners can add to taste.