#170 cobb salad with mango and lime dressing

from OTK Shelf Love

So this is clearly not a Cobb salad, but I think the idea is that it’s a salad with a lot of hearty stuff on it. Shrimp, egg, tomato, corn, asapragus, avocado, red onion and crispy prosciutto (omitted in my case to keep pescatarian). The dressing is a very unexpected blend of mango, olive oil, red chile, cilantro and anchovy. I thought this might be odd, but then I thought about mango and fish sauce together in southeast asian cooking. For the end result, you can’t even taste the anchovy, but the dressing is fantastic, sweet, a little savory, herby and spicy. I think I’m going to use the leftover dressing for a more plain salad with avocado, because putting this together was a bit more work than I’m used to at lunch time.