From: Kelley
Sent: Wednesday, July 24, 2002 2:43 PM
Grilled Beef Cobb Salad with Prosciutto and Grilled Lemon-Roasted Garlic
Dressing
Marinade:
1/2 cup olive oil
3 cloves garlic, coarsely chopped
4 sprigs rosemary
8 ounces, beef tenderloin
Salt and freshly ground black pepper
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.
Grilled Lemon-Roasted Garlic Vinaigrette:
2 lemons, halved, seeds removed and grilled cut side down until golden brown
1 tablespoon coarsely chopped shallot
1 tablespoon coarsely chopped fresh rosemary
3 cloves roasted garlic
1/2 cup olive oil
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:
8 cups chopped romaine lettuce
Grilled Lemon-Roasted Garlic Vinaigrette
Grilled Beef Tenderloin, diced
8 slices prosciutto, julienned
12 scallions, grilled and chopped
2 yellow tomatoes, diced
2 red tomatoes, diced
1 1/2 cups crumbled Gorgonzola
4 hard cooked eggs, peeled and diced
2 Haas avocado, peeled, pitted and diced
Sliced chives
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 prosciutto 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 hard cooked eggs, then avocado. Drizzle with a little more of the
lemon vinaigrette and garnish with chopped chives.
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