I eat a lot of Cobb Salads. They are great because they are filling, healthy and enjoyable, but sometimes they are boring. In this version, we swap out the bacon for prosciutto and shrimp for chicken but add a few unexpected ingredients like corn and asparagus to fill out the meal. I love the addition of the mango and lime dressing to replace the ho hum ranch dressing that is on every menu in the U.S. It gives the salad a bit of zing and tastes like a run through the tropics!
Ingredients
6 slices of prosciutto
3 hardboiled eggs (I buy already prepared to save time!)
¼ cup olive oil
¾ lb. asparagus, woody ends trimmed
1 ½ cup frozen corn kernels (or kernels cut from 3 cobs)
1 lb. large shrimp, peeled and deveined
8 oz. cherry tomatoes, halved
1 head iceberg lettuce, chopped
2 large avocados thinly sliced
½ red onion thinly sliced
½ sliced cucumber
Dressing
1 ripe mango, peeled and chopped
3 limes juiced
¼ cup olive oil
¼ cup cilantro chopped
½ tsp. Aleppo pepper
Sea salt and freshly ground pepper
1. Preheat the oven to 375 degrees. Roast the prosciutto on a sheet pan with parchment paper for 10 minutes. Remove from oven and set aside.
2. Slice hardboiled eggs in half and set aside.
3. Make the dressing by combining mango, cilantro, olive oil, and lime juice in a food processor. Blitz and add Aleppo pepper and salt and fresh ground pepper to taste. Set aside.
4. Using a grill pan, heat 1 tbsp. olive oil on the pan and grill the asparagus to soften and char for about 6-7 minutes. Remove asparagus and place more oil on the pan and grill the shrimp for just 3 minutes until cooked through and pink.
5. Arrange the lettuce on a large platter and place tomatoes on one side, grilled asparagus on another, prosciutto in one quadrant, avocados and red onions in another, cucumber next to these items, and finally shrimp in the last quadrant.
6. Serve on individual plates and spoon dressing over each portion of the salad.
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