Photo: Greg Dupree; Styling: Lindsey Lower
Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 8

Layered salads are great for entertaining—and this one is no different. It uses shrimp in place of the classic bacon for a cobb salad that's a little brighter, fresher, and perfect for the beach or any summer gathering. If you don't have buttermilk, you can make your own by thinning yogurt with a little bit of milk (or water in a pinch). You can assemble the salad up to eight hours in advance, making sure to keep the dressing separate until you're ready to serve. 

How to Make It

Step 1

Bring 6 cups water to a boil in a large saucepan. Fill a large bowl with ice water.

Step 2

Add shrimp to boiling water; cook just until shrimp turn pink, about 3 minutes. Drain well, and immediately place shrimp in ice water bath. Drain again, and pat shrimp dry with clean kitchen towels.

Step 3

Stir together sour cream, olive oil, buttermilk, vinegar, salt, and pepper in a bowl; stir in crumbled blue cheese.

Step 4

Layer romaine, tomatoes, red cabbage, cucumbers, carrots, and avocado in a 4-quart trifle dish. Spoon dressing over top. Arrange cooked shrimp in the center; place eggs and olives around shrimp. Sprinkle with parsley.

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