Shrimp Cobb Salad

Ingredients

• 1 (50 g) large egg
• 4 oz (113 g) raw shrimp, peeled and deveined
• 1 tbsp (15 ml) olive oil, divided
• a pinch of fine sea salt and black pepper
• 1 tbsp (15 ml) red wine vinegar
• 1 tsp (5 g) Dijon mustard
• 3 cups (141 g) romaine, chopped
• 1/2 cup (74 g) cherry tomatoes, halved
• 1/3 (45 g) avocado, diced
• 1/2 oz (14 g) gorgonzola, crumbled
• 1 tbsp (3 g) fresh chives, chopped

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Method

1. Boil the egg for 10 minutes, then cool it in cold water and quarter it.
2. Pat the shrimp dry and toss with 1 teaspoon of the oil, salt and pepper. Sear them in a 10-inch (25cm) skillet over high heat for 1 to 2 minutes a side, until pink and curled.
3. Whisk the rest of the oil with the red wine vinegar and Dijon. Lay the romaine on a plate. Arrange the egg, shrimp, tomatoes, avocado and gorgonzola on it in neat rows, the way a Cobb comes. Spoon the dressing over and finish with the chives.