Inside The Kitchen- Grilled Beef Tenderloin Cobb Salad

Guests always have a hard time even picking a favorite meal let alone entree, but I’ve heard many times- Lunch. Why? Chef Clyde’s homemade soups and salads. This week’s Inside The Home Ranch Kitchen is a new salad favorite that is perfect for a hot summer day.  When you come for your dude ranch vacation you get to not only enjoy our local Elk River Valley beef but even more local greens right out of our greenhouse & gardens

Traditionally a Cobb Salad is made with chicken, but we use our own grass fed beef tenderloin raised on our sister ranch (Sand Mountain Cattle Company).

We lay out the ingredients in the traditional manner in rows on a bed of our own garden arugula or young lettuces. You could also just toss everything together and no brother with the special presentation.

 

IMG_0047Vinaigrette

1 shallot, minced

1.3 cup freshly squeezed lemon juice

2 tablespoon chopped fresh chives

1-cup olive oil

Salt and fresh ground black pepper

Place the shallots and lemon juice in a small bowl. Slowly whisk in the olive oil, fold in chives & salt and pepper to taste.

 

1 1/3 cup peeled and diced red and yellow tomatoes or cherry tomatoes cut in half

6 cups arugula or lettuce mix

8 slices prosciutto, roasted crisp and broken into pieces (or substitute bacon)

4-6 hard boiled eggs, peeled and quartered

1-½ cups diced avocado

8 ounces beef tenderloin, grilled cooled and diced into ½’ cubes

¾ cup crumbled blue cheese

8 grilled scallions, chilled and chopped

4 tablespoons 1’ pieces chives

 

Prepare the tomatoes, toss with 2 tablespoons of the vinaigrette and season with salt and pepper.

Arrange the greens on the platter. Arrange each component in vertical lines on top of the greens. Top with salt & pepper, chives and vinaigrette.

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