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. It’s 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.
Grilled Cobb Salad
Start to finish: 1 hour
1-pound turkey tenderloin, cut into long strips
Salt and ground black pepper
4 tomatillos, husks removed, halved
8 strips bacon
1/4 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
1/4 cup crumbled Gorgonzola cheese
1 tomato, sliced
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 degrees 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.
Nutrition information per serving (values are rounded to the nearest whole number): 660 calories; 430 calories from fat (65 percent of total calories); 48 g fat (11 g saturated; 0 g trans fats); 255 mg cholesterol; 18 g carbohydrate; 43 g protein; 9 g fiber; 650 mg sodium.