I tried to take my grill skills to the next level and got myself knocked down a peg. I was prepping to barbecue the shrimp and corn for this delightful salad from Skinnytaste when I thought, why not make this a trifecta and throw that bacon on, too? This, as it turns out, was not such a great idea. Those strips went from flaccid to charred in about 45 seconds and then stuck to the grates. What remnants were left, had more notes of charcoal than I care for.
Thank goodness I only cooked enough bacon for one night's salad. The following evening I went back to my tried and true method for bacon perfection. I think I picked this technique up from an episode of the Barefoot Contessa. It's seriously so easy. Just cover a baking sheet with foil, lay a wire baking rack across the top, and then arrange the bacon on the rack so the pieces aren't overlapping. This setup allows heat to circulate around the bacon so it gets crisp on both sides while letting the grease drip through onto the foil. And the best part? Clean up involves throwing away a piece of foil and placing the rack in the dishwasher. Boom. Mic drop.
The original recipe calls for lobster but I could not find any at my grocers at the ready so I substituted shrimp. Nothing beats the freshness of a salad in the summer and this one definitely hits the spot. Give it a try and post your feedback below!
Get the recipe: Lobster Cobb Salad at Skinnytaste
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