Try this grill-friendly take on the classic Cobb salad

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Try this grill-friendly take on the classic Cobb salad

This Cobb salad made with chicken, egg, avocado, tomato, bacon, blue cheese and greens can be prepared right on the grill at your July Fourth barbecue.
Grilled Cobb Salad

Start to finish: 1 hour
Servings: 4


Ingredients:


1-pound turkey tenderloin, cut into long strips
Salt and ground black pepper
4 scallions
4 tomatillos, husks removed, halved
8 strips bacon
4 eggs
¼ cup red wine vinegar
1 tablespoon chopped fresh thyme
1 teaspoon sugar
2 tablespoons olive oil
2 romaine lettuce hearts, halved lengthwise
2 avocados, peeled, pitted and sliced
¼ cup crumbled Gorgonzola cheese
1 tomato, sliced



Method:


Heat the grill to medium-high.
Season the turkey strips with salt and pepper.
Using an oil-soaked paper towel held by tongs, oil the grill grates. Add the turkey and cook for 4 to 5 minutes per side, or until they reach 165 F. Set aside to cool slightly.
Meanwhile, set the scallions and tomatillos on the grill. Char the scallions for 3 minutes and the tomatillos for 3 minutes per side. Set aside to cool.
Place an oven-safe skillet on the grill. When the skillet is hot, add the bacon and cook until crisp. Transfer the bacon to paper towels to drain.
Discard most of the fat from the skillet, then return it to the grill. Crack the eggs into the skillet, keeping them from touching, and fry to desired doneness.
In a blender, combine the charred scallions, tomatillos, red wine vinegar, thyme, sugar and olive oil. Blend until smooth. Season with salt and pepper.
On each of 4 serving plates, place half a romaine heart. Pile on turkey tenders and avocado slices. Drizzle the vinaigrette over everything. Add slices of bacon, an egg, crumbled Gorgonzola, and sliced tomato to each serving.

Try this grill-friendly take on the classic Cobb salad

SPF
This Cobb salad made with chicken, egg, avocado, tomato, bacon, blue cheese and greens can be prepared right on the grill at your July Fourth barbecue.
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