Grilled Beef Cobb Salad with Proscuitto - BigOven 140491

Grilled Beef Cobb Salad with Proscuitto

Ready in 1 hour

Top-ranked recipe named "Grilled Beef Cobb Salad with Proscuitto"

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Try this Grilled Beef Cobb Salad with Proscuitto recipe, or contribute your own. "Gorgonzola" and "Pdate" are two tags used to describe Grilled Beef Cobb Salad with Proscuitto.


Ingredients

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; removed and grilled
1/2 c olive oil
2 Sticks unsalted butter;
8 sl Proscuitto; julienned
4 Sprigs rosemary
VINAIGRETTE
2 Lemons; halved, seeds
Salt
3 Cloves garlic; coarsely
1 1/2 c Crumbled Gorgonzola
Grilled Beef Tenderloin;
4 Hard cooked eggs; peeled and
2 Haas avocado; peeled, pitted
; diced
SALAD
; thick
1 tb Coarsely chopped fresh
; golden brown
2 Red tomatoes; diced
2 Yellow tomatoes; diced
GARLIC BREAD
1/4 c Finely chopped parsley
1/4 c Finely chopped oregano
; cut side down until
Salt
1/2 c olive oil
Salt
8 c Chopped romaine lettuce
3 Cloves roasted garlic
Grilled Lemon-Roasted Garlic
8 Cloves roasted garlic
16 sl Italian bread; sliced
12 Scallions; grilled and
Chives; Chopped
MARINADE
1 tb Coarsely chopped shallot
8 Ounces; beef tenderloin

Original recipe makes 1 servings

Servings  

Preparation

Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium rare doneness. Let rest 10 minutes then cut into dice. Yield: 4 servings VINAIGRETTE: Squeeze the lemons into a measuring cup to measure 1/4 cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste. SALAD: Place the romaine in a large bowl and toss with 1/4 cup of the lemon vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the proscuitto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then beef, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives. Yield: 4 servings GARLIC BREAD: Preheat grill. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Spread 1 tablespoon of butter on one side of each slice of bread. Grill buttered side down until lightly golden. Turn each slice over, sprinkle with parsley and oregano and grill an additional 20 seconds. Yield: 8 servings Per serving: 4604 Calories (kcal); 415g Total Fat; (78% calories from fat); 40g Protein; 210g Carbohydrate; 496mg Cholesterol; 2032mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1/2 Fruit; 82 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9348 Converted by MM_Buster v2.0n.

Calories Per Serving: 502 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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