Grilled Cobb Wedge

Total Time:
30 min
5 min
25 min

2 servings

  • 6 slices thick-cut bacon
  • 2 large eggs, at room temperature
  • 3 tablespoons olive oil, plus more for drizzling
  • 8 cherry tomatoes, halved
  • 2 leaves fresh basil, thinly sliced
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 1 head iceberg lettuce
  • 1 teaspoon paprika (preferably smoked)
  • 1 avocado, halved, pitted, peeled and cut into wedges
  • 2 small radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • Red wine vinegar, for drizzling
  • 1/3 cup crumbled blue cheese
  • Chopped fresh herbs (basil, parsley and/or chives), for topping
Watch how to make this recipe.
  • Cook the bacon in a large skillet over medium heat until crisp, about 15 minutes. Drain on paper towels and cut in half; set aside.

  • Soft-boil the eggs: Bring a saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook exactly 6 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let sit at least 5 minutes, then peel.

  • Preheat a grill or griddle to medium high. Combine 1 tablespoon olive oil, the tomatoes, basil and garlic in a small bowl. Season with salt and pepper; toss and set aside.

  • Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (the thickest part) of the head, creating a thick round disk. Lay the lettuce disk on a work surface and cut away the core. Slicing horizontally, cut the disk in half to create two 1/2-inch-thick round lettuce "steaks."

  • Whisk the remaining 2 tablespoons olive oil and the paprika in a small bowl; season with salt and pepper. Brush on both sides of the lettuce steaks; grill just to give the lettuce a little color on one side, about 30 seconds.

  • To assemble the salad, put a piece of grilled iceberg on each plate. Cut the soft-boiled eggs in half and arrange on top. Top with the avocado, bacon, radishes, onion and tomato mixture. Drizzle with olive oil and vinegar. Top with blue cheese and herbs; season with pepper.

  • Photograph by David Malosh

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