Grilled Cobb Salad on Arteflame Grill: A Fresh Take on a Classic
Elevate your salad game with our Grilled Cobb Salad recipe, exclusively designed for the Arteflame Grill. Fresh ingredients and a homemade vinaigrette blend seamlessly for a smoky, crispy delight.
Recipe:
Ingredients:
- Olive oil, for brushing
- 1 bunch scallions
- 1 pint cherry tomatoes
- 1 corn on the cob
- 4 baby romaine heads, cleaned, trimmed, and halved
- 1 avocado, diced
- ½ cup mint leaves
- Flaky sea salt, to taste
- Crumbled goat cheese, for garnish
For the Vinaigrette:
- Juice of 1 lemon
- 2 tsp red wine vinegar
- 1/3 cup olive oil
- 1 tbsp minced shallot
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions:
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Preheat the Grill: Fire up your Arteflame Grill, aiming for a temperature range between 400°F and 450°F. This ensures optimal grilling conditions.
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Prepare the Ingredients: Lightly brush the romaine lettuce, scallions, cherry tomatoes, and corn with olive oil to prevent sticking and enhance flavor.
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Grill the Vegetables: Begin by grilling the romaine lettuce halves cut side down for about 4 minutes, until they achieve a slight char. Move them to a serving platter. Grill the scallions and tomatoes, turning occasionally, until they're charred and the tomatoes start to split, about 6–8 minutes. Grill the corn until it's lightly golden, then remove from the grill and slice off the kernels.
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Make the Vinaigrette: While the vegetables grill, whisk together lemon juice, red wine vinegar, olive oil, minced shallot, and garlic in a bowl. Season with salt and pepper to taste.
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Assemble the Salad: Combine the grilled scallions, tomatoes, corn kernels, and diced avocado with the grilled romaine. Drizzle with the freshly prepared vinaigrette.
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Serve: Garnish with crumbled goat cheese and mint leaves. Sprinkle a bit of flaky sea salt for an extra flavor punch.
