My obsession with Cobb salads runs deep. We’ve done the California Cobb, the Mexican Cobb, I just submitted my 2nd cookbook proposal which included an entire CHAPTER on Cobbs, and today it’s all about a Grilled Summer Cobb Salad! You’re welcome in advance.
‘Tis the season for salads and grilling, so why not combine the two of them to give you a loaded Summer Cobb Salad that’s going to make you smile.
Have you guys seen those baby romaine at the market? They sell them at most farmers market, Whole Foods absolutely carries them, and so does Ralphs/Safeway. They are just little baby heads of Romaine and the leaves are super tight and perfect for grilling. They are the BEST! If you see them, snag a few. You won’t be disappointed. They make for the perfect base of this salad and then it gets topped with everything summery! Avocados, tomatoes, corn, scallions, goat cheese and a red wine vinaigrette that you’ll want to drink. Throw it all on a big platter and divide it up when it’s time to serve. I generally go for 1 full head of baby romaine per person – so 2 halves – and then all the goodies on top!
Grilled Summer Cobb Salad
- Olive oil for brushing
- 1 bunch scallions
- 1 pint cherry tomatoes
- 1 corn on the cob
- 4 baby romaine heads of lettuce cleaned, trimmed and cut in half lengthwise
- 1 avocado cut into 1-inch pieces
- ½ cup mint leaves
- Flaky sea salt
- Crumbled Goat Cheese
For the vinaigrette
- 1 lemon juiced
- 2 teaspoons red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon minced shallot
- 2 cloves garlic minced
- Coarse salt and freshly cracked black pepper to taste
- Prepare a grill for medium-high heat.
- Brush the lettuce, scallions, tomatoes and corn with olive oil.
- Place the romaine lettuce, cut side down onto the grill and let cook for 4 minutes. Remove once the lettuce is slightly charred and transfer to a serving platter.
- Grill scallions and tomatoes in a grill basket, turning occasionally, until charred in spots and tomatoes begin to split, 6–8 minutes. Transfer to a cutting board and slice scallions into small pieces. Grill the corn until just lightly golden. Remove from grill and cut off the cob.
- Add the scallions, tomatoes, corn, cut avocado and mint to the grilled romaine platter. Drizzle with the vinaigrette and sprinkle with the goat cheese and sea salt. Serve as needed.