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For a heartier meal, grilled beef replaces Cobb Salad’s traditional chicken (Adapted from a recipe by Charlie Trotter.
1 shallot, minced (¼ cup)
1 Tbs. freshly squeezed lemon juice
3 Tbs. olive oil
1 Tbs. chopped fresh chives
½ cup peeled and diced red and yellow tomatoes
4 cups mesclun salad mix
2 slices prosciutto, julienned
2 eggs, soft-boiled, peeled, and chopped
4 oz. beef tenderloin, grilled, cooled, and diced
½ cup diced avocado
½ cup crumbled blue cheese
12 grilled scallions, chilled and chopped
4 Tbs. chives, cut into 1-inch pieces
To make Vinaigrette:
Place shallot and lemon juice in small bowl. Slowly whisk in olive oil, fold in chives, and season to taste with salt and pepper.
To make Salad:
- Toss tomatoes with half of vinaigrette. Season to taste with salt and pepper; set aside.
- Toss mesclun mix with remaining vinaigrette, and season to taste with salt and pepper.
- Arrange some mesclun mix to create bed in center of each plate. Arrange some prosciutto in vertical line along far left side of greens. Next to prosciutto, arrange some of eggs, beef, avocado, tomatoes, cheese, and scallions in individual vertical lines to cover mesclun mix. Top with ground black pepper and sprinkle with chives.
PER SERVING: 489 CAL; 22 G PROT; 27 G FAT (4 G SAT FAT); 43 G CARB; 6.6 MG CHOL; 1125 MG SOD; 11 G FIBER; 5 G SUGARS