Bennetts Cobb Salad

• 2 ounces (about 4 slices) thinly sliced prosciutto, chopped
• 1 large tomato, diced
• 1/4 teaspoon kosher salt
• 2 romaine lettuce hearts
• 3/4 cup Lime Jalapeno Dressing (page 53)
• 10 ounces cooked lump crabmeat, preferably Dungeness, rinsed and drained (about 2 cups)
• 1 large avocado, sliced lengthwise
• 4 ounces semihard cheese (page 23), grated (1 cup)
• Curried Crab Lumps (recipe follows)
• Sea salt and freshly ground black pepper
• 1 ounce cooked lump crabmeat, rinsed and drained
• 1 tablespoon unsalted butter
• 1 tablespoon capers, drained
• 1 tablespoon diced shallot
• 1 teaspoon sweet curry powder

1. In a small skillet over high heat, saute the prosciutto for 5 minutes until crispy.
2. Remove from the heat and set aside.
3. Place the tomatoes in a small bowl and mix in the kosher salt.
4. Set aside.
5. To serve, place half a romaine heart on each of 4 plates.
6. Gently separate the leaves, fanning them out so the green ends are spread across the top of the plate, with the harder ends still together at the bottom.
7. Drizzle each serving with 2 tablespoons of the dressing.
8. Arrange the crabmeat, avocado slices, tomatoes, and cheese in individual mounds across the lettuce.
9. Drizzle 1 tablespoon dressing over each salad, then sprinkle with the crisp prosciutto.
10. In the center of the salad, place 1 crab lump.
11. Finally, sprinkle with sea salt and freshly ground pepper.
12. Put the crabmeat in a bowl and pick through it, removing any pieces of shell.
13. In a small skillet over medium heat, melt the butter.
14. Add the capers and saute them for 1 minute.
15. Add the shallots, stir, and remove from the heat.
16. Stir in the curry powder.
17. Gently fold in the crabmeat until it is covered with the sauce.

tomato, kosher salt, romaine lettuce hearts, lump crabmeat, avocado, semihard cheese, salt, lump crabmeat, unsalted butter, capers, shallot, sweet curry

Taken from www.epicurious.com/recipes/food/views/bennett-s-cobb-salad-387737 (may not work)