Cobb Salad: Double the Meat and Hold the Lettuce!

Name: Cobb Salad: Double the Meat and Hold the Lettuce!
Yield: 4 servings
Ingredients: 3 garlic cloves, finely chopped; 2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning; 1 tablespoon hot sauce, such as Tabasco (eyeball it); 2 tablespoons Worcestershire sauce (eyeball it); 3 tablespoons red wine vinegar; 1/3 cup extra-virgin olive oil (EVOO), plus some for drizzling; 2 pounds flank steak; 4 thin chicken breast cutlets; 1 ripe Hass avocado; 2 vine-ripe tomatoes, cut into wedges; 1 bunch watercress, trimmed and roughly chopped; 5 strips Ready Crisp parcooked bacon, crisped in microwave and chopped; Juice of 1 lemon; Salt and freshly ground black pepper; 1/3 pound blue cheese (such as Maytag Blue), crumbled

December 9, 2011

A Cobb salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hard-boiled egg, and blue cheese. I love it, but I’ve noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon. So, I decided to hold the lettuce. I did, however, add some watercress, but that’s for its great peppery flavor!

Recipe notes

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