Grilled Beef Cobb Salad With Prosciutto And Garlic Bread Recipe

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Servings: 4


Cost per serving $6.00 view details
  • 1/2 c. extra virgin olive oil
  • 3 x garlic cloves coarsely minced
  • 4 sprg rosemary
  • 8 ounce beef tenderloin Salt to taste Freshly-grnd black pepper to taste
  • 2 x lemons halved, seeded, grilled cut-side down till golden
  • 1 Tbsp. coarsely-minced shallot
  • 1 Tbsp. coarsely-minced fresh rosemary
  • 3 x roasted garlic cloves
  • 1/2 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 8 c. minced romaine lettuce
  • 8 slc prosciutto julienned
  • 12 x scallions grilled, minced
  • 2 x yellow tomatoes diced
  • 2 x red tomatoes diced
  • 1 1/2 c. crumbled Gorgonzola
  • 4 x hard cooked Large eggs peeled, diced
  • 2 x Haas avocado peeled, pitted, and diced Sliced chives for garnish


  1. Marinade: Combine oil, garlic and rosemary in a small shallow baking dish. Add in the beef and toss to coat. Cover and chill for at least 2 hrs or possibly overnight. Let sit out at room temperature for 30 min before grilling.
  2. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 min on each side for medium-rare doneness. Let rest 10 min then cut into dice.
  3. Grilled Lemon-Roasted Garlic Vinaigrette: Squeeze the lemons into a measuring c. to measure 1/4 c.. Place the juice in a blender with the shallot, rosemary and garlic and blend till smooth. With the motor running, slowly add in the extra virgin olive oil till emulsified and season with salt and pepper to taste
  4. Salad: Place the romaine in a large bowl and toss with 1/4 c. of the Grilled Lemon-Roasted Garlic Vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the prosciutto in a vertical line along the far-left side of the greens. Next to which arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked Large eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with minced chives.
  5. This recipe yields 4 servings.
  6. Comments: Original title as listed is "Grilled Beef Cobb Salad with Prosciutto and Grilled Lemon-Roasted Garlic Dressing and Grilled Garlic Bread."


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Nutrition Facts

Amount Per Serving %DV
Serving Size 473g
Recipe makes 4 servings
Calories 666  
Calories from Fat 511 77%
Total Fat 57.64g 72%
Saturated Fat 16.51g 66%
Trans Fat 0.0g  
Cholesterol 246mg 82%
Sodium 821mg 34%
Potassium 1247mg 36%
Total Carbs 22.26g 6%
Dietary Fiber 10.5g 35%
Sugars 4.3g 3%
Protein 22.04g 35%
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