The classic Cobb takes a grilling
By ALISON LADMAN June 19, 2012 9:55AM
This image taken on May 30, 2012 in Concord, N.H. shows a grilled Cobb salad made with chicken, egg, avocado, tomato, bacon, blue cheese, and greens displayed on a plate. (AP Photo/Matthew Mead)
Updated: July 21, 2012 6:04AM
Sometimes you just have to mess with tradition.
The classic Cobb salad seemed like a fine place for it. This basic chopped salad generally consists of chicken, hard-boiled egg, avocado, tomato, bacon, blue cheese and greens. It’s typically arranged on a plate in neat rows of ingredients to be mixed together by the diner.
We decided to mess it up. In the most literal way. We brought this composed salad right out to the grill, making it a perfect choice for a barbecue.
We throw the bacon in a skillet on the grill alongside the turkey. We even fry the eggs on the grill, too. Because who wants to boil eggs in the heat of summer?
While we had the grill going, we charred up some scallions and tomatillos and blended them into a tangy herb vinaigrette. Once we had some smoky and tangy flavors, we countered them with the creaminess of Gorgonzola and avocado. Serve it all on a bed of ice cold romaine. But not in pretty little rows. Pile it all on the plate and have at it.