Cobb Salad with Green Goddess Dressing

Cobb Salad with Green Goddess Dressing

Cobb Salad

I love salads. In fact, I often crave them.  Even those people who don’t love salads the way I do are always delighted when I serve this Cobb salad.  The combination of summertime tomatoes, crisp lettuce, seafood and fresh herb filled dressing could turn even the faintest of heart into a fan.

(serves 6)


2 heads butter leaf or romaine lettuce

2 tomatoes (quartered)

1/3 cup cherry tomatoes

3/4 cup sliced cucumber

3 hard boiled eggs (quartered)

1/2 avocado (sliced)

1/3 cup sweet bell pepper strips, such as Mezzetta brand

¼ cup capers (drained)

12 oz. bay scallops (pre-cooked)

12 oz. large prawns (pre-cooked)

9 oz. lump crab meat fresh or canned

1 recipe Green Goddess dressing (see below for recipe)


Place the lettuce into a large serving bowl.  Top with the tomatoes, bell pepper strips and cucumber.  Sprinkle the bay scallops on top and arrange the prawns around the sides of the bowl.  Fill the center of the salad in with the crab.  Finish with the avocado, egg, baby corn and capers.  Top with Green Goddess salad dressing.



1/2 cup light mayonnaise

1/2 cup light Greek style plain yogurt

1 1/3 cup green onions, sliced

1 1/8 cup basil

1/2 cup tarragon

1/3 cup lemon juice

1 1/2 teaspoons garlic, crushed

2 anchovy fillets

1 1/8 teaspoon salt

1 teaspoon black pepper

1/2 cup olive oil


In a food processor combine the mayo, onion, herbs and garlic.  Pulse until blended.  Add the anchovy paste, salt and pepper.  Blend while slowly adding the olive oil.  Refrigerate until ready to serve. Last, refrigerated, for up to one week.

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