Grilled Beef Cobb Salad With Prosciutto

Grilled Beef Cobb Salad With Prosciutto
Recipe Type: Entree
Serves: 4
  • ½ cup olive oil
  • 3 garlic cloves, coarsely chopped
  • 4 sprigs rosemary
  • 8 ounces beef tenderloin
  • Salt to taste
  • Freshly-ground black pepper to taste
Lemon-Garlic Vinaigrette
  • 2 lemons, halved, seeded, grilled cut-side down until golden brown
  • 1 tablespoon coarsely-chopped shallot
  • 1 tablespoon coarsely-chopped fresh rosemary
  • 3 roasted garlic cloves
  • ½ cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 cups chopped romaine lettuce
  • 8 slices prosciutto, julienned
  • 12 scallions, grilled, chopped
  • 2 yellow tomatoes, diced
  • 2 red tomatoes, diced
  • 1½ cups crumbled Gorgonzola
  • 4 hard cooked eggs, peeled, diced
  • 2 Haas avocado, peeled, pitted and diced
  • Sliced chives for garnish
  1. Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling.
  2. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium-rare doneness. Let rest 10 minutes then cut into dice.
Grilled Lemon-Roasted Garlic Vinaigrette
  1. Squeeze the lemons into a measuring cup to measure ¼ cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste
  1. Place the romaine in a large bowl and toss with ¼ cup of the Grilled Lemon-Roasted Garlic Vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the prosciutto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives.
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