Cobb Salad: Double the Meat and Hold the Lettuce! – Rachael Ray

Name: Cobb Salad: Double the Meat and Hold the Lettuce! – Rachael Ray
Ingredients: 3 cloves garlic, finely chopped; 2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning; 2 tablespoons hot sauce (eyeball it); 4 tablespoons Worcestershire sauce (eyeball it); 4 tablespoons red wine vinegar; 1/3 cup extra virgin olive oil (EVOO), plus some for drizzling; 2 pounds flank steak; 8 pieces thin-cut chicken breast cutlets; 2 slightly under-ripe Hass avocados – dark-skinned, but still firm; 2 vine-ripe tomatoes cut into wedges; 2 bunches watercress, trimmed and roughly chopped; 8 strips bacon, thick-cut, cooked until crispy, then chopped; 1 lemon, zest and juiced; 1 tablespoon Dijon mustard; Salt and pepper; 1/3 pound blue cheese, crumbled, such as Maytag Blue

rachaelray.com

From Rachael: "A Cobb Salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hardboiled egg and blue cheese. I

View Original

Share this recipe:

Ingredients

3 cloves garlic, finely chopped
2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning
2 tablespoons hot sauce (eyeball it)
4 tablespoons Worcestershire sauce (eyeball it)
4 tablespoons red wine vinegar
1/3 cup extra virgin olive oil (EVOO), plus some for drizzling
2 pounds flank steak
8 pieces thin-cut chicken breast cutlets
2 slightly under-ripe Hass avocados – dark-skinned, but still firm
2 vine-ripe tomatoes cut into wedges
2 bunches watercress, trimmed and roughly chopped
8 strips bacon, thick-cut, cooked until crispy, then chopped
1 lemon, zest and juiced
1 tablespoon Dijon mustard
Salt and pepper
1/3 pound blue cheese, crumbled, such as Maytag Blue