Grilled Cobb Salad on Arteflame Grill: A Smoky Twist on a Classic

Take your salad to the next level with this Grilled Cobb Salad recipe, specially crafted for the Arteflame Grill. Fresh vegetables are kissed with smoke and char, then tossed with a zesty homemade vinaigrette for a salad that's both crispy and flavorful.

Ingredients:

• Olive oil, for brushing
• 1 bunch scallions
• 1 pint cherry tomatoes
• 1 ear of corn
• 4 baby romaine heads, cleaned, trimmed, and halved
• 1 avocado, diced
• ½ cup fresh 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:

1. Fire Up the Arteflame Grill

Preheat your Arteflame Grill to a temperature range of 400°F to 450°F. This will create the ideal conditions for grilling the vegetables to perfection.

2. Prep the Vegetables

Lightly brush the romaine lettuce halves, scallions, cherry tomatoes, and corn with olive oil. This not only prevents sticking but also enhances the smoky flavor.

3. Grill the Vegetables

• Romaine Lettuce: Place the romaine halves cut side down on the grill. Grill for about 4 minutes, until they have a slight char, then transfer them to a serving platter.
• Scallions and Tomatoes: Grill the scallions and cherry tomatoes, turning occasionally, until the scallions are charred and the tomatoes begin to split, about 6–8 minutes.
• Corn: Grill the corn until lightly golden, then remove from the grill and slice the kernels off the cob.

4. Make the Vinaigrette

While the vegetables are grilling, whisk together the lemon juice, red wine vinegar, olive oil, minced shallot, and garlic in a small bowl. Season with salt and pepper to taste.

5. Assemble the Salad

On the serving platter, combine the grilled scallions, tomatoes, corn kernels, and diced avocado with the charred romaine. Drizzle everything with the freshly prepared vinaigrette.

6. Serve

Finish by garnishing the salad with crumbled goat cheese and fresh mint leaves. Sprinkle a pinch of flaky sea salt over the top for an extra burst of flavor. Serve immediately and enjoy the smoky, fresh flavors of this elevated Cobb Salad.

Alternatives and Variations

• Protein Additions: Add grilled chicken, shrimp, or steak to make the salad more filling. These proteins can be marinated in olive oil, garlic, and herbs before grilling to complement the flavors of the salad.

• Cheese Swap: If goat cheese isn't your favorite, try crumbled blue cheese or feta for a different flavor profile.

• Vinaigrette Variations: Swap out the lemon juice for balsamic vinegar or apple cider vinegar for a tangier dressing. You can also add a teaspoon of Dijon mustard for extra depth.

• Vegetable Options: Substitute the romaine with grilled kale or radicchio for a different texture and flavor. You can also add grilled zucchini or bell peppers for more variety.

Best Pairings

• Main Course: Serve this salad alongside grilled chicken breast, a juicy steak, or grilled salmon for a well-rounded meal. The salad's fresh and smoky flavors complement these proteins beautifully.

• Drink: Pair this salad with a crisp white wine like Sauvignon Blanc or a chilled rosé. For beer lovers, a light lager or a citrusy IPA would work well. If you prefer non-alcoholic options, try sparkling water with a splash of lemon or a refreshing iced tea.

• Dessert: Finish the meal with a light dessert like grilled peaches with a drizzle of honey or a scoop of vanilla ice cream. Alternatively, a fruit sorbet or lemon tart would complement the meal's fresh flavors.

This grilled version of the classic Cobb Salad brings together the fresh flavors of summer with the rich, smoky notes from the grill, making it a perfect dish for outdoor dining. Whether you're hosting a barbecue or enjoying a quiet dinner at home, this salad is sure to impress.