Grilled Beef Tenderloin Cobb Salad
This has to be one of my all-time favorite salads, because of the unrestrained variety of flavors and textures. Traditionally a cobb salad is made with chicken, but I use grilled beef because I prefer a little more substance.
I lay out the ingredients in the traditional manner, in rows on a bed of lettuce. You can, of course, toss everything together and not bother with this special presentation.
The flavors and textures would certainly be the same, but sometimes the striking composition of a finished dish is reward enough for the extra trouble.
Serves 4 1 shallot, minced
1/3 cup freshly squeezed lemon juice
2 tablespoons chopped fresh chives
1 cup olive oil
Salt and pepper
1 1/3 cups peeled and diced red and yellow tomatoes
8 cups mesclun mix
8 slices proscuitto, juilienned
16 quail eggs, soft-boiled, peeled, and quartered
8 ounces beef tenderloin, grilled, cooled, and diced
1 1/3 cups diced avocado
1 1/3 cups crumbled blue cheese
12 grilled scallions, chilled and chopped
4 tablespoons 1-inch pieces chives
To prepare the vinaigrette:
Place the shallot and lemon juice in a small bowl. Slowly whisk in the olive oil, fold in the chopped chives, and season to taste with salt and pepper.
To prepare the tomatoes: Toss the diced tomatoes with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
To prepare the greens: Toss the mesclun mix with half of the vinaigrette and season to taste with salt and pepper.
Arrange some of the mesclun greens to create a bed 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 the proscuitto, arrange some of the quail eggs, avocado, tomatoes, beef tenderloin, blue cheese, and scallions each in individual vertical lines to completely cover the mesclun mix. Top with freshly ground black pepper and sprinkle with the chive pieces. Drizzle the remaining vinaigrette over the salad.
Copyright ©1999 Charlie Trotter’s.