Seafood Cobb Salad Recipe

Prepare lettuce

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-size pieces and place in a large chilled salad bowl or on a platter.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat, cover, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.

Prepare shrimp

Pat shrimp dry and season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil and 1 teaspoon butter (optional) in a nonstick skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Remove from heat and let cool slightly.

Prepare crab

Gently pick through lump crab meat to remove any cartilage. Keep the crab lightly chilled or at room temperature; handle gently so lumps remain intact. If the crab is cold, let it come to cool room temperature for 10 minutes before plating.

Prep avocado and tomatoes

Halve and pit the avocado, scoop out the flesh and cut into 1/2-inch slices or cubes. Halve cherry tomatoes.

Assemble salad

On the bed of romaine, arrange the quartered eggs, avocado slices, cherry tomato halves, chopped bacon, cooked shrimp, and portions of lump crab meat in rows or sections (classic Cobb style). Sprinkle with sliced chives if using. Season lightly with remaining 3/4 tsp kosher salt and 3/4 tsp black pepper, or to taste.

In a small bowl or jar, combine orange juice, lemon juice, Dijon mustard, honey, apple cider vinegar, minced garlic, 1/2 tsp sea salt, and 1/4 tsp black pepper. Whisk or shake until combined. While whisking, slowly drizzle in 1/2 cup extra-virgin olive oil to emulsify. Taste and adjust seasoning — add a pinch more salt or a little more honey if you prefer sweeter. The vinaigrette should be bright and balanced.

Just before serving, drizzle desired amount of citrus vinaigrette over the assembled salad (about 3–4 tablespoons for 4 servings), or serve vinaigrette on the side.

Garnish the salad with lemon wedges for squeezing over shrimp and crab. Serve immediately so avocado stays fresh and lettuce remains crisp.

If plating individually, distribute salad evenly to four plates and spoon vinaigrette over each or pass the dressing at the table.