Grilled Beef Cobb Salad with Prosciutto and Grilled Lemon-Roasted Garlic Dressing and Grilled Garlic Bread

4 servings
  • Marinade:
  • 1/2 cup olive oil
  • 3 cloves garlic, coarsely chopped
  • 4 sprigs rosemary
  • 8 ounces, beef tenderloin
  • Salt and freshly ground black pepper
  • Grilled Lemon-Roasted Garlic Vinaigrette:
  • 2 lemons, halved, seeds removed and grilled cut side down until golden brown
  • 1 tablespoon coarsely chopped shallot
  • 1 tablespoon coarsely chopped fresh rosemary
  • 3 cloves roasted garlic
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • Salad:
  • 8 cups chopped romaine lettuce
  • Grilled Lemon-Roasted Garlic Vinaigrette
  • Grilled Beef Tenderloin, diced
  • 8 slices prosciutto, julienned
  • 12 scallions, grilled and chopped
  • 2 yellow tomatoes, diced
  • 2 red tomatoes, diced
  • 1 1/2 cups crumbled Gorgonzola
  • 4 hard cooked eggs, peeled and diced
  • 2 Haas avocado, peeled, pitted and diced
  • Sliced chives

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. 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:

Squeeze the lemons into a measuring cup to measure 1/4 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


Place the romaine in a large bowl and toss with 1/4 cup of the lemon 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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