A Cobb salad is featured at most restaurants in the United States that have a varied salad menu. Unlike most dishes, it is seen as an American invention. It is truly a garden-style salad with almost anything from the garden acceptable. After enjoying our Shrimp Salad on Endive Spears for supper this past week, we decided to dress up a traditional Cobb salad with one of our favorite seafoods – Langostinos! Our Langostino Cobb Salad is healthy, tasty, and very low carb!
The ingredients are very typical of any Cobb salad and aside from the preparation of chopping, dicing, and plating, the key to this recipe is in the dressing!
We use this same sauce to coat our Shrimp Salad on Endive Spears with one exception. We added a tablespoon of heavy cream to the mixture for this recipe so it would pour easier. Without the heavy cream, the sauce is great for coating seafood or serving as a vegetable dip. With the addition of the heavy cream, it is the perfect low-carb salad dressing for our Langostino Cobb Salad! The Old Bay and Worcestershire sauce are the outstanding flavors of this mayonnaise based dressing.
Once you try it, you will be hooked. Make extra and you will be amazed at how many uses you will find. Using this as a dip for our tasty grilled shrimp recipe would be just as tasty as our Smoked Paprika Aioli sauce!
Bacon and eggs in a salad – that makes the Cobb salad low carb and tasty! Of course, tomatoes, cucumber, green onions, and chopped red peppers made our Cobb salad a little different. We always add fresh avocado to our salads – it adds flavor and creaminess and is so healthy. You will also note that we added fresh radish to the salad. Like the red peppers, it adds crunch and just seems to work well in any salad.
You can see by the picture that the langostino is really the key ingredient in this recipe. It is pre-cooked and comes ready to serve. That is a help since cutting up the rest of the ingredients does take a little time. The only cooking involved is the bacon. It should be crisp and can be cooked in advance – again, making the preparation easier.
You can substitute shrimp for the langostino if you prefer. Langostinos are more costly since they are fresh caught rather than farm raised. They are often called “lobster meat” although really they are a form of crab. Most are imported from Chile. The convenience of not having to cook, shell, and devein this seafood is perfect for a quick salad and even though it is not really lobster, they can be used to make a delicious “Lobster Roll.” With a low-carb bun, of course (a recipe to follow).
You can read more about langostinos in our post, “Langostinos in a Sherry Cream Sauce.” If you have them readily available give them a try – truly delicious!
Have you figured it out yet? So many things go into a true Cobb salad, but after we prepared this delectable salad we noticed that we forgot to add the cubed Cheddar cheese! Our salad plate was so full we just forgot. That is what happens with a Cobb salad – it grows! So, make a note, when you try our Langostino Cobb Salad make sure the cheese is the first thing you add to your bowl. LOL . . .
A Rebujito was our drink of choice for our Langostino Cobb Salad. We make a tasty Langostino appetizer with a sherry cream sauce so it seemed fitting to have a sherry with the meal. Check out our rebujito recipe – it has virtually no carbs, is thirst quenching on a hot summer day, and pairs perfectly with our salad. From Tasty Low Carb to you – enjoy!
Langostino Cobb Salad
- 1/4 head Green lettuce chopped
- 12 ounces Langostinos
- 2 Eggs hard boiled
- 2 slices Bacon chopped
- 2 ounces Cheddar cheese cubed
- 1/2 Avocado cubed
- 12 Cherry tomatoes
- 1 Green onions chopped
- 3 Radishes sliced
- 1/4 Red bell pepper diced
- 1/2 Cucumber sliced
In a small bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, Old Bay, Worcestershire, and heavy cream.
Prepare a bed of lettuce on each plate. Divide all of the ingredients except the pre-cooked langostinos in a circle on top of the lettuce.
Top with equal portions of the langostinos in the middle of your salad plate.
Serve the salad dressing on the side - use as much as you like to the salad before serving.
Substitute shrimp for the langostinos if you prefer. Add more heavy cream to your dressing to obtain the pouring consistency you need.