KING CRAB COBB SALAD
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.
2 large ripe tomatoes, cored and diced
Double recipe of Red Wine Vinaigrette (see below), divided use 2 heads Belgian endive or 1 head chicory, chopped
1 bunch watercress, trimmed
2 avocados, pitted, peeled, and thinly sliced
2 pounds king crab legs, shelled and cut into 1⁄2 -inch pieces
4 hard-boiled eggs, sliced
1 lemon, quartered
Freshly ground pepper-allspice
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 among the salads and season with freshly ground pepper-allspice.
RED WINE VINAIGRETTE:
4 tablespoons whole grain mustard
4 tablespoons red wine vinegar
1 clove garlic, grated
1⁄3 cup extra-virgin olive oil
2 (5-ounce) cans oil-packed U.S. albacore tuna or Alaska sockeye or pink salmon, drained and oil reserved
To make the vinaigrette, whisk together the mustard, vinegar, and grated garlic in a small bowl. While whisking, slowly add the olive oil and reserved tuna oil. Season to taste with salt. Set aside.