Crazy Cobb Salad with Tarragon Dressing
By OCinSite At-Large | August 28, 2010 7:11 PM
Try this delicious and hearty salad, favored by many who dine at Sapphire Restaurant in Laguna Beach. Recipe courtesy of Sapphire Chef Azmin Ghahreman.
Crazy Cobb Salad with Tarragon
Yield four servings
6 ounces Mixed greens
8 slices Cucumber
1 grilled Portobello mushroom, cut into eighths
4 ounces Lobster meat
1/2 pound Grilled chicken breast, sliced
2 Poached Scallops, quartered
4 oz. Smoked Pork Loin, sliced
4 Poached shrimp
8 French green beans cut 1/2-inch pieces
4 Baby squashes blanched
1 Corn ear, roasted & shaved
2 Hard boiled eggs quartered
1 medium heirloom tomato, diced
Chives, cut 1/4-inch pieces for garnish
Tarragon Dressing
1 1/2 cups Salad oil
3 1/2 ounces tarragon vinegar
3ounces Water
1/8 cup Dijon mustard
1/2 cup Mayonnaise
1/4 cup Onions
1 teaspoon Garlic
2 teaspoon Tarragon, chopped
1 teaspoon Parsley
1 pinch of Salt
1 teaspoon White Pepper
1/4 cup Lemon juice
2 dashes Tabasco Sauce
For the dressing, blend all ingredients except oil. Once blended, gradually stir in the oil and set aside.
For the salad, toss the greens with all vegetables with half the dressing. Place the seafood, pork & chicken in a spiraling circle pattern on top of the greens and vegetables. Drizzle with the remaining dressing, and top with chives.
Click here to learn more about Chef Ghahreman and Sapphire Restaurant.
