Grilled Cobb Salad with Asparagus and Prosciutto

This recipe is adapted from one that appeared in Sunset Magazine in May 2017.  The original can be found on myrecipes.com or you can try this version with jammy grilled eggs.

6 servings

Salad without Dressing has 391 calories per serving
Dressing has about 107 calories for two tablespoons


Dressing ingredients:

• 1/3 cup extra-virgin olive oil
• 2 1/2 tablespoons white wine vinegar
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon ground pepper 
• 1 garlic clove, roughly chopped or pressed
• 2 tablespoons green onion leaves or chives
• 2 tablespoons Italian parsley

Salad ingredients:

• 1 tablespoon olive oil
• ¼ teaspoon of salt
• ¼ teaspoon of pepper
• 3 bunches green onions
• 2 pounds asparagus
• 2 heads butter lettuce
• 6 large eggs (older eggs will peel more easily)
• 5 ounces prosciutto
• 2 avocados
• 5 ounces Gorgonzola crumbles

Preparing the dressing:

• Finely chop the green onion leaves and parsley in a food processor. Add the remaining dressing ingredients and process until blended. 
• Set aside at room temperature.

Preparing the salad ingredients:

• Place one tablespoon of olive oil and ¼ teaspoon of salt and ¼ teaspoon of pepper in a large plastic bag or container.
• Rinse and trim the green onions and place them in the bag.
• Trim the asparagus and add it to the bag.
• Toss the onions and asparagus in the oil mixture to coat.
• Slice the avocados into eighths or bite size pieces as you prefer.
• To save time at the grill, lay out the prosciutto slices on baking trays so they do not stick together.
• Separate the butter lettuce and wash. Then lay out the leaves on the bottom of a large platter.

Grilling the salad ingredients:
(You may want to grill the eggs while you are preparing the other ingredients for the salad in order to save time.)

• Place a grilling tray on your grill and heat the grill to 450. The allow to cool to 350 degrees.
• Once heated, place the asparagus and green onions on the grilling tray. Close your grill cover and bake for 2-4 minutes to soften slightly. 
• Turn the vegetables and lay the prosciutto and eggs over the vegetables. Close your grill cover.
• Cook for ten minutes at 350, checking occasionally. The asparagus and green onions are done when soft and slightly braised.  The prosciutto should be brown.  When ready, these can be removed from the grill and set aside in a foil wrapper to keep them warm.
• Slightly jammy eggs will take ten minutes, but if you want a harder yolk leave them in for an extra four minutes. Plunge the eggs in cold water after grilling.

Putting it all together:

• Arrange the asparagus and onions on top of the lettuce bed. 
• Add the prosciutto and avocado.
• Peel the eggs and add slices to the salad.
• Sprinkle with Gorgonzola. 
• Serve the dressing on the side.

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