Cobb Salad Double The Meat And Hold The Lettuce Food

COBB SALAD: DOUBLE THE MEAT AND HOLD THE LETTUCE!

Steps:

• Heat a grill pan or outdoor grill to high heat.
• In a bowl mix the garlic, grill seasoning, hot sauce, Worcestershire sauce, and vinegar. Whisk in the EVOO. Divide the mixture between two shallow dishes. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes.
• While the flank steak and chicken are marinating, cut the avocado in half lengthwise, cutting around the pit. Separate the halves, then, using a spoon, scoop out the pit and scoop the avocado from its skin. Chop the avocado flesh into bite-size pieces and add to a mixing bowl. Add the tomatoes, watercress, and crisp chopped bacon. Dress the salad with the lemon juice, a generous drizzle of EVOO, and salt and pepper to taste.
• Grill the flank steak for 6 to 7 minutes on each side. Grill the chicken cutlets for 3 to 4 minutes on each side. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad and garnish with a generous dose of blue cheese crumbles. Eat and enjoy the lack of lettuce getting in your way!

COBB SALAD

Steps:

• Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
• Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
• Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
• Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
• Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
• Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
• Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
• Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.