Grilled Cobb Wedge Recipe

[mndynthn12]

Hi folks! Get ready to elevate your salad game with this Grilled Cobb Wedge! It's a flavor-packed twist on the classic, featuring crispy bacon, creamy avocado, and a burst of freshness from cherry tomatoes—all grilled to perfection! Plus, who can resist that oozy soft-boiled egg? Drizzle with a tangy vinaigrette, sprinkle with blue cheese, and you've got a salad that's as Instagram-worthy as it is delicious! Dive into flavor town today!


Grilled Cobb Wedge Recipe
Ingredients:

• 6 slices thick-cut bacon
• 2 large eggs, at room temperature
• 3 tablespoons olive oil, plus more for drizzling
• 8 cherry tomatoes, halved
• 2 leaves fresh basil, thinly sliced
• 1 small clove garlic, minced
• Kosher salt and freshly ground pepper
• 1 head iceberg lettuce
• 1 teaspoon paprika (preferably smoked)
• 1 avocado, halved, pitted, peeled and cut into wedges
• 2 small radishes, thinly sliced
• 1 small red onion, thinly sliced
• Red wine vinegar, for drizzling
• 1/3 cup crumbled blue cheese
• Chopped fresh herbs (basil, parsley, and/or chives), for topping

Directions:

1. Cook the bacon in a large skillet over medium heat until crisp, about 15 minutes. Drain on paper towels, cut in half, and set aside.
2. Soft-boil the eggs: Bring a saucepan of water to a boil over medium-high heat. Gently lower the eggs into the water and cook for exactly 6 minutes. While the eggs cook, prepare a bowl of ice water. Using a slotted spoon, transfer the eggs from the boiling water to the ice water bath. Let them sit for at least 5 minutes, then peel.
3. Preheat a grill or griddle to medium-high. In a small bowl, combine 1 tablespoon of olive oil, cherry tomatoes, basil, and minced garlic. Season with salt and pepper, toss gently, and set aside.
4. Stand the head of iceberg lettuce upright on its core. With a sharp knife, slice a 1-inch-thick round from the center of the head (the thickest part), creating a thick disk. Lay the lettuce disk on a work surface and remove the core. Slice the disk horizontally to create two 1/2-inch-thick round lettuce "steaks."
5. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and paprika. Season with salt and pepper. Brush the mixture onto both sides of the lettuce steaks. Grill just until the lettuce gets a touch of color on one side, about 30 seconds.
6. To assemble the salad, place a piece of grilled iceberg lettuce on each plate. Cut the soft-boiled eggs in half and arrange them on top. Add the avocado, bacon, radishes, onion, and tomato mixture. Drizzle with olive oil and red wine vinegar. Sprinkle with crumbled blue cheese and chopped fresh herbs. Finish with a grind of black pepper.

Enjoy this delectable twist on the classic Cobb salad!

 

[culinary_connoisseur]

Suggestion: Add some grilled chicken to this Grilled Cobb Wedge for some extra protein punch!

 

[Cign1987]

Can't wait to fire up the grill and make this delicious twist on a traditional salad. Thanks for sharing the recipe!