Cobb Salad: Double the Meat and Hold the Lettuce!
A Cobb salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hard-boiled egg, and blue cheese. I love it, but I’ve noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon. So, I decided to hold the lettuce. I did, however, add some watercress, but that’s for its great peppery flavor!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a grill pan or outdoor grill to high heat.
Step 2
In a bowl mix the garlic, grill seasoning, hot sauce, Worcestershire sauce, and vinegar. Whisk in the EVOO. Divide the mixture between two shallow dishes. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes.
Step 3
While the flank steak and chicken are marinating, cut the avocado in half lengthwise, cutting around the pit. Separate the halves, then, using a spoon, scoop out the pit and scoop the avocado from its skin. Chop the avocado flesh into bite-size pieces and add to a mixing bowl. Add the tomatoes, watercress, and crisp chopped bacon. Dress the salad with the lemon juice, a generous drizzle of EVOO, and salt and pepper to taste.
Step 4
Grill the flank steak for 6 to 7 minutes on each side. Grill the chicken cutlets for 3 to 4 minutes on each side. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad and garnish with a generous dose of blue cheese crumbles. Eat and enjoy the lack of lettuce getting in your way!
