King Crab Cobb Salad
In Barton's words:
The original Cobb was essentially a garden salad that was billed as a main dish. It included a bounty of novel ingredients that suddenly could be shipped by freight from far-flung agricultural areas. There were so many new and delicious tastes all together on one plate. Imagine how cool such a composition must have been at the time! I include a recipe here because bringing together so many great tastes and textures is still a cool thing—not to mention, pretty damn delicious.
Ingredients:
Instructions:
To make the vinaigrette, whisk together the mustard, vinegar, and grated garlic in a small bowl. While whisking, slowly add the olive oil. Season to taste with salt. Set aside.
Season the tomatoes with salt and toss with half of the vinaigrette. Let marinate for 10 minutes.
Divide the endive, watercress, avocados, crabmeat, hard-boiled eggs, and lemon equally among 4 plates. Drizzle the remaining vinaigrette over the salads and season with salt. Divide the marinated tomatoes between each salad and season with freshly ground pepper-allspice. [Serves 4]
