Wednesday, March 7, 2012

Lemon-Rosemary Cobb Salad

I totally lifted this recipe from Bobby Flay, and it is one of the two ways I will eat steak. I monkeyed around with it a bit, and I never really measure stuff, and it's become a family favorite.

  1. I use that really thin steak for this, but if you actually like red meat, you can use any steak you like. Marinate it overnight in tons of garlic, salt, fresh rosemary, and olive oil. Grill it to your liking, but use a hot flame to get a nice char on the outside. Let it rest a few minutes, then slice or chop. Before you turn off the grill, halve two lemons and grill them for about 5 minutes, or until the sugars on the cut ends begin to caramelize. Save for dressing.
  2. Roughly chop the other salad ingredients: romaine lettuce, avocado, green onions, crisp bacon, and tomatoes. Crumble some good bleu cheese. If you like hard-boiled eggs, add them. I think they're disgusting, so I don't. Bobby Flay grills the scallions, and uses prosciutto instead of bacon, in case you wondered. I don't bother.
  3. Assemble the salad: a traditional Cobb places the ingredients in rows over the lettuce, as in my picture. I like it that way, too, so that every bite combines different flavors.
  4. Make the dressing: blend the juice of one grilled lemon, about 1/2 C olive oil, salt, pepper, and a T of minced garlic (Bobby Flay uses a few cloves of roasted garlic, which is delicious, but I usually forget to prepare in advance), plus some more fresh rosemary. Taste and adjust with more grilled lemon or olive oil. There is so much creamy stuff on this salad (cheese, avocado, bacon) that I err on the side of tartness--I usually use at least a lemon and a half in the dressing. Drizzle over salad.

1 comment:

  1. This worked well, even though I had to broil the steak for lack of a grill.


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