The unofficial start to summer that's just around the corner means the welcome return of Farmer's Markets and summer's bounties, outdoor gatherings and grilling along with more casual meals and entertaining. For me it's a time of year where freshly made, large, beautifully assembled salads are the perfect single course meal. The kind having a variety of textures and flavors that all work to compliment one another. And where every bite sings on your palate.
.jpg)
As much as I love the classic versions of certain salads, I like changing things up a bit. Inspired by the classic cobb salad, the Steak Cobb Salad w/ Shallot Vinaigrette has an even greater appeal and heartiness. Besides being one of those impressive, wow-factor salads, it is simple to make.
Maybe one of the best parts of this salad recipe is its' adaptability and flexibility. Serving only a handful of people, simply decrease the amount of ingredients. Cherry tomatoes can be swapped out for thick slices of ripe heirloom tomatoes. Grilled filets of beef can be replaced by grilled ribeye. Jammy eggs can be used instead of the more traditional 11 minute hard boiled eggs. Instead of assembling the salad on a bed of the peppery baby arugula, make it on a bed of spring greens or large leaves of baby lettuce. In other words, the recipe below is meant to inspire you.
The Shallot Vinaigrette is light, bright, and incredibly delicious. Made with only a handful of ingredients, it quite possibly might become your new favorite salad dressing!
.jpg)
The assembly and presentation of this salad matters as much as the quality and freshness of the ingredients. If you do a google search on cobb salads, you will literally find hundreds of different ways in which they are plated. While I am partial to the way this Steak Cobb Salad is assembled as it makes serving really easy (think of serving the salad from lengthwise rows), you can arrange the ingredients in ways that might appeal to you more.
I would highly recommend doubling the recipe for the vinaigrette (because it's so gosh darn good) and serving it on the side. So everyone could drizzle on as much or as little as they want.
I could easily put this salad on weekly or bi-monthly repeat forever (as I tend to fall hard for foods I love). This Steak Cobb Salad w/ Shallot Vinaigrette definitely ranks as one of those craveworthy, crowd pleasing salads! What better way to kick start the summer season!
Recipe
Steak Cobb Salad w/ Shallot Vinaigrette
Serves 6-8
Ingredients
Salad
4-6 hard boiled eggs, cut it half (or quartered)
1 large perfectly ripe avocado, halved, cut into slices
12-16 cherry tomatoes or 2-3 sliced heirloom tomatoes
1 medium red onion, very thinly sliced
2 ears of fresh corn, grilled, then cutting off the kernals
1/2 pound wedge blue cheese, cut into slices (e.g., Maytag, Point Reyes, etc)
12-16 ounces beef tenderloin (aka filet mignon) or ribeye, grilled to medium-rare (or medium), then cut into slices
4-6 handfuls of baby arugula
Kosher Salt and Black Pepper
Vinaigrette (recommend doubling the ingredient amounts)
1/2 cup good quality extra-virgin olive oil
3 Tablespoons aged red wine vinegar
1 Tablespoon dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 medium sized shallot, very thinly sliced
Kosher salt and black pepper for seasoning
Directions
Salad
1. On a large (12"x16") platter, sprinkle on 4-6 large handfuls of baby arugula.
2. Starting at the top, arrange your cobb salad in rows in this sequence: Hard boiled eggs, sliced avocado, blue cheese slices, sliced (warm) beef tenderloin (aka filet mignon), grilled corn, tomatoes, thinly sliced red onion.
3. Lightly sprinkle with Kosher salt and black pepper.
4. Serve the Shallot Vinaigrette on the side.
Vinaigrette
1. In a small-medium bowl, whisk together the red wine vinegar, dijon mustard, Kosher salt, and black pepper.
2. Slowly drizzle in the extra-virgin olive oil and blend until the dressing is emulsified.
3. Stir in the very thinly sliced shallots.
Notes: (1) I can't make any recommended swaps for the grilled corn. Boiled corn on the cob or canned corn doesn't have the same flavor profile. (2) Because it's a steak cobb salad, I am also not offering up any other protein alternatives. Having said that, grilled salmon would pair well with the other flavors in the salad. (3) Highly recommend using a mandolin for cutting the shallots and red onion. (4) Many grocery stores have regular sales on filet mignon and ribeyes. When you see them, pick them up and freeze them. You will be happy you did.