Bennetts Cobb Salad

1. 1

   In a small skillet over high heat, saute the prosciutto for 5 minutes until crispy.

2. 2

   Remove from the heat and set aside.

3. 3

   Place the tomatoes in a small bowl and mix in the kosher salt.

4. 4

   Set aside.

5. 5

   To serve, place half a romaine heart on each of 4 plates.

6. 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. 7

   Drizzle each serving with 2 tablespoons of the dressing.

8. 8

   Arrange the crabmeat, avocado slices, tomatoes, and cheese in individual mounds across the lettuce.

9. 9

   Drizzle 1 tablespoon dressing over each salad, then sprinkle with the crisp prosciutto.

10. 10

    In the center of the salad, place 1 crab lump.

11. 11

    Finally, sprinkle with sea salt and freshly ground pepper.

12. 12

    Put the crabmeat in a bowl and pick through it, removing any pieces of shell.

13. 13

    In a small skillet over medium heat, melt the butter.

14. 14

    Add the capers and saute them for 1 minute.

15. 15

    Add the shallots, stir, and remove from the heat.

16. 16

    Stir in the curry powder.

17. 17

    Gently fold in the crabmeat until it is covered with the sauce.

* Per serving · 4 servings · Values may vary.