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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