Bennett’s Cobb Salad
COBB SALAD IS A LUNCHTIME STAPLE, and when a few new ingredients such as crab, crispy prosciutto, and lime-jalapeño dressing are thrown in the mix, the classic just gets better. The Curried Crab Lumps can be made one day in advance and kept in the refrigerator.
Recipe information
Yield
serves 4
Ingredients
Curried Crab Lumps
Preparation
Step 1
In a small skillet over high heat, sauté the prosciutto for 5 minutes until crispy. Remove from the heat and set aside.
Step 2
Place the tomatoes in a small bowl and mix in the kosher salt. Set aside.
Step 3
To serve, place half a romaine heart on each of 4 plates. Gently separate the leaves, fanning them out so the green ends are spread across the top of the plate, with the harder ends still together at the bottom. Drizzle each serving with 2 tablespoons of the dressing.
Step 4
Arrange the crabmeat, avocado slices, tomatoes, and cheese in individual mounds across the lettuce.
Step 5
Drizzle 1 tablespoon dressing over each salad, then sprinkle with the crisp prosciutto. In the center of the salad, place 1 crab lump. Finally, sprinkle with sea salt and freshly ground pepper.
Curried Crab Lumps
Step 6
Put the crabmeat in a bowl and pick through it, removing any pieces of shell.
Step 7
In a small skillet over medium heat, melt the butter. Add the capers and sauté them for 1 minute. Add the shallots, stir, and remove from the heat. Stir in the curry powder. Gently fold in the crabmeat until it is covered with the sauce.
