Sometimes you just have to mess with tradition.
The classic Cobb salad seemed like a fine place for it. This basic chopped salad generally consists of chicken, hard-boiled egg, avocado, tomato, bacon, blue cheese and greens. Its typically arranged on a plate in neat rows of ingredients to be mixed together by the diner.
We decided to mess it up. In the most literal way. We brought this composed salad right out to the grill, making it a perfect choice for a July Fourth barbecue.
We throw the bacon in a skillet on the grill alongside the turkey. We even fry the eggs on the grill, too. Because who wants to boil eggs in the heat of summer?
While we had the grill going, we charred up some scallions and tomatillos and blended them into a tangy herb vinaigrette. Once we had some smoky and tangy flavors, we countered them with creaminess of Gorgonzola and avocado. Serve it all on a bed of ice cold romaine. But not in pretty little rows. Pile it all on the plate and have at it.