Photo for illustration (stock image) — not our own kitchen photo.
Our White Balsamic Vinaigrette has been on the restaurant menu for 17 years — tangy, a touch sweet, with a subtle hit of black pepper. Here it dresses a full entrée salad built around a broiled crab cake.
Prep
15 min
Cook
8 min
Serves
2
Ingredients
- 1 Chef Tony's Maryland Style Crab Cake, broiled and cooled slightly
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 hard-boiled eggs, sliced
- 3 tbsp bacon, cooked and crumbled
- 4 tbsp Chef Tony's White Balsamic Vinaigrette
Instructions
- 1Divide romaine between two plates.
- 2Arrange tomatoes, avocado, and eggs in rows, Cobb-style. Scatter bacon on top.
- 3Break the crab cake into large chunks and scatter over the salad.
- 4Drizzle vinaigrette over the top just before serving.
Tip: A great way to stretch one box of crab cakes across two meals.
