Grilled Cobb Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
An American Cobb salad is a bed of lettuce, with ingredients cut into uniform pieces and neatly arranged in strips. It typically includes eggs, fried bacon, tomatoes, avocado, onions, and blue cheese. Therefore, you can make a more sophisticated version of the Cobb using this recipe. Grill steak-cut iceberg lettuce, then top with the remaining ingredients, cut into various large chunks, wedges, or rings. This salad will look vibrant and impressive, more like a restaurant dish than a homemade one.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head iceberg lettuce
- 6 slices of fatty bacon
- 2 large eggs, room temperature
- 3 tbsp olive oil + extra for drizzling
- 8 cherry tomatoes, halved
- 2 leaves of fresh basil, thinly sliced
- 1 small clove of garlic, crushed
- 1 tsp paprika (preferably smoked)
- 2 small radishes, thinly sliced
- Red wine vinegar, to drizzle
- 1 avocado, halved, peeled, pitted and sliced
- 1 small red onion, thinly sliced
- 1/3 cup crumbled blue cheese
- Chopped herbs (basil, parsley and/or chives), for sprinkling
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Cooking the dish according to the recipe:
- In a large skillet over medium heat, cook the bacon until crisp, about 15 minutes. Drain on paper towels and cut in half.
- Boil soft-boiled eggsBring water to a boil in a saucepan over medium heat. Drop the eggs into the water and cook for exactly 6 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, transfer the eggs from the saucepan to the ice water. Let them sit for at least 5 minutes, then peel them.
- Preheat grill or grill surface to medium-high heat.
- In a small bowl, combine 1 tablespoon olive oil, tomatoes, basil, and garlic. Season with salt and pepper and toss to combine.
- Stand a head of iceberg lettuce upright. Using a sharp knife, cut a 2.5 cm (1 in) thick slice from the center (the thickest part) of the head, creating a thick, round disc. Place the disc on a work surface and cut out the core. Next, cut the disc in half horizontally to create two round lettuce "steaks" just over 1 cm (0.4 in) thick.
- In a small bowl, combine the remaining 2 tablespoons olive oil and paprika, season with salt and pepper. Brush both sides of the lettuce steaks with olive oil; grill for about 30 seconds per side, until the lettuce is lightly browned.
- Place a salad steak on each plate. Halve soft-boiled eggs and place on top. Then top with avocado, bacon, radishes, onions, and tomatoes. Drizzle with olive oil and vinegar. Top with blue cheese, herbs, and pepper.
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