Grilled Beef Cobb Salad With Prosciutto

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 3 garlic cloves, coarsely chopped
• 4 sprigs fresh rosemary
• 8 ounces beef tenderloin
• salt & freshly ground black pepper
• 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 roasted garlic cloves
• 1/2 cup olive oil
• salt & freshly ground black pepper
• 8 cups chopped romaine lettuce
• salt & freshly ground black pepper
• 8 slices prosciutto, julienned
• 12 scallions, grilled and chopped
• 2 tomatoes, diced
• 2 yellow tomatoes, diced
• 1 1/2 cups crumbled gorgonzola
• 4 hard-cooked eggs, peeled and diced
• 2 avocados, peeled, pitted and diced
• sliced chives, for garnish

Recipe

• 1 for grilled beef tenderloin: combine oil, garlic and rosemary in small shallow baking dish. add beef and toss to coat. cover and refrigerate at least 2 hours or overnight. let sit out at room temperature 30 minutes before grilling. preheat grill. remove beef from marinade, season with salt and pepper to taste, and grill 4-5 minutes on each side for medium-rare doneness. let rest 10 minutes, then dice.
• 2 for grilled lemon and roasted garlic vinaigrette: squeeze lemons into measuring cup to measure 1/4 cup juice. place juice in blender with shallot, rosemary and garlic and blend until smooth. with motor running, slowly add olive oil until emulsified and season with salt and pepper to taste.
• 3 for salad: place romaine in large bowl. toss with 1/4 cup vinaigrette and season with salt and pepper to taste.
• 4 arrange dressed lettuce in center of each plate. arrange some of the tenderloin in a vertical line along the far-left side of the greens. next to that arrange the prosciutto, then scallions, then red tomatoes, then yellow tomatoes, then gorgonzola, then hard-cooked eggs, then avocado. drizzle with a little more dressing and garnish with chopped.