Grilled Cobb Wedge

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 2 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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."
  5. 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.
  6. 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.

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