Grilled Cobb Salad

Ingredients:

• 1 head iceberg lettuce
• 6 slices of fatty bacon
• 2 large eggs, room temperature
• 3 tbsp olive oil + extra for drizzling
• 8 cherry tomatoes, halved
• 2 leaves of fresh basil, thinly sliced
• 1 small clove of garlic, crushed
• 1 tsp paprika (preferably smoked)
• 2 small radishes, thinly sliced
• Red wine vinegar, to drizzle
• 1 avocado, halved, peeled, pitted and sliced
• 1 small red onion, thinly sliced
• 1/3 cup crumbled blue cheese
• Chopped herbs (basil, parsley and/or chives), for sprinkling

Preparation:

1. In a large skillet over medium heat, cook the bacon until crisp, about 15 minutes. Drain on paper towels and cut in half.
2. Boil soft-boiled eggsBring water to a boil in a saucepan over medium heat. Drop the eggs into the water and cook for exactly 6 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, transfer the eggs from the saucepan to the ice water. Let them sit for at least 5 minutes, then peel them.
3. Preheat grill or grill surface to medium-high heat.
4. In a small bowl, combine 1 tablespoon olive oil, tomatoes, basil, and garlic. Season with salt and pepper and toss to combine.
5. Stand a head of iceberg lettuce upright. Using a sharp knife, cut a 2.5 cm (1 in) thick slice from the center (the thickest part) of the head, creating a thick, round disc. Place the disc on a work surface and cut out the core. Next, cut the disc in half horizontally to create two round lettuce "steaks" just over 1 cm (0.4 in) thick.
6. In a small bowl, combine the remaining 2 tablespoons olive oil and paprika, season with salt and pepper. Brush both sides of the lettuce steaks with olive oil; grill for about 30 seconds per side, until the lettuce is lightly browned.
7. Place a salad steak on each plate. Halve soft-boiled eggs and place on top. Then top with avocado, bacon, radishes, onions, and tomatoes. Drizzle with olive oil and vinegar. Top with blue cheese, herbs, and pepper.