Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

BABY PICO COBB SALAD




Source of Recipe


?


List of Ingredients






Serves 4

• 4 ounces mixed field greens

• 1 cup baby pico, see below

• 4 avocados, quartered and diced

• 1 ear roasted corn, see below

• 12 pieces grilled asparagus, see below

• 1 cup roasted bell peppers (red and yellow), see below

• 1 cup crumbled blue cheese

• 8 tablespoons ancho beef bits, see below

• 8 ounces salad dressing of your choice

• Salt and pepper to taste

Baby pico:

Use prepared pico de gallo of your choice, but dice finely. Refrigerate until assembling salad.

Roasting:

Corn -- Remove husk, lightly brush corn with oil and season with salt and pepper. Roast on wood or gas grill until kernels are golden brown. Cool to room temperature and cut kernels from cob, taking care not to slice into the cob. Refrigerate until assembling salad.

Asparagus -- Peel and blanch in salted boiling water for about 1 minute to soften. Brush with oil, salt and pepper. Let cool. Grill until lightly browned. Remove and cut into 2-inch pieces. Refrigerate.

Peppers:

Place peppers directly over flames until charred but not burned (do not let turn white). Place in plastic bag; let cool to soften skins. Remove charred skins with damp towel, but do not rinse with water (which will lessen flavor). Remove seeds, stem and membrane. Cut into pieces. Refrigerate.

Ancho beef bits:

Season thin slices of lean sirloin with ancho chile powder, salt and pepper, then cure in 225-degree oven until almost dry and breakable (about 3 hours). Cut into bits with knife or pulse in food processor until broken up.

To assemble:

Arrange salad greens in centers of four plates. Place garnishes, except bits of beef, around greens in small mounds. Sprinkle ancho beef bits over greens, serving dressing on side.


Recipe