Chesapeake Cobb Salad

Ingredients

Chesapeake Bay Seafood Seasoning Ranch:

• ¼ cup buttermilk
• 2 Tbs. mayonnaise
• 2 Tbs. sour cream
• 1 Tbs. Vanns Parsley
• ½ tsp. Vanns Dillweed
• ½ tsp. Vanns Onion Powder
• ½ tsp. Vanns Garlic Powder
• ½ tsp. Vanns Chives
• 1 tsp. Chesapeake Bay Seafood Seasoning

Chesapeake Cobb Salad:

• 4 large eggs
• 8 slices bacon
• 1 pint cherry tomatoes, quartered
• 2 avocados
• 2 heads romaine lettuce, chopped, washed, and dried in a salad spinner
• 8 oz. smoked trout
• Chesapeake Bay Seafood Seasoning Ranch

Preparation

1. Make the Chesapeake Bay Seafood Seasoning Ranch: Combine all ingredients in a small bowl and whisk to combine. Refrigerate while preparing the rest of the ingredients.
2. Cook the eggs. Fill a pot with a steamer insert with two inches of water and bring to a boil. Place eggs in steamer and steam for 12 minutes, then transfer to a bowl of ice water to sit while preparing the rest of the salad.
3. Cook the bacon. Heat the oven to 425°F and line a large, rimmed baking sheet with foil. Place bacon slices on lined baking sheet and cook for 10 minutes, then rotate pan and cook for 5 minutes more. If a more crisp texture is desired, rotate pan again and cook for 3-5 minutes more, keeping a close watch on the bacon as it cooks. Drain on a plate lined with paper towels, and roughly chop once cooled.
4. Make the salad. Toss the chopped, washed, and spun lettuce with 4 Tbs. dressing. Divide amongst salad bowls. Divide quartered cherry tomatoes amongst bowls and arrange along one side of the bowls. Peel the hard-cooked eggs and roughly chop. Arrange 1 chopped egg in a line along the side of the tomatoes in each bowl. 
5. If smoked trout has skin, remove the skin. Flake the trout using a fork or your fingers, removing any bones you find along the way. Divide amongst the salad bowls, arranging flaked trout in a line along the eggs. Halve avocados, remove pits, cut into ½-inch cubes, and spoon half an avocado into each salad bowl, filling the space between the trout and the other side of the bowl. Sprinkle the chopped bacon down the line where the tomatoes meet the eggs, top each bowl with a tablespoon of dressing, and serve. 

Serves 4.

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