First of all, it was a crazy, frantic evening. We had errands to run with one child, and another child had to go to a social function. Top all of it off with the fact that my phone just wouldn’t stop ringing.
Earlier in the day, I went to the store and picked up the ingredients for the salad and also made the mustard vinaigrette. Doing these steps before the mad rush of afternoon and early evening made the meal do-able.
Grilled Lamb Cobb Salad with Mustard Vinaigrette
2014-11-24 07:45:02
Serves 4
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Ingredients
- 1 lb. of lamb chops1 sweet onion sliced in rings
- 4 eggs
- 1/2 cup of crumbled blue cheese
- Romaine lettuce
- fresh spinach leaves
- 3 white button mushrooms, sliced
- 2 vine ripened tomatoes
- 1 Tablespoon of sugar
For the dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup of Dijon or spicy mustard
- 1 clove of garlic, smashed
- Salt and pepper to taste
Instructions
- Mix all of the ingredients for the vinaigrette in a glass bowl. This can be done ahead of time and stored in the refrigerator for up to three days.Use fresh cracked pepper and a little salt and season both sides of the lamb chops.
- Put them on the grill over a medium flame. Depending on thickness, they should be ready in 8 minutes on each side.
- Add the onions to a frying pan with a little bit of olive oil or butter. As the onions become translucent, add the sugar to seal in the caramelizing effect.
- Use a medium sauce pot filled with boiling water and add a tablespoon of vinegar. Pouch the eggs in the boiling water.
- Rinse the greens, and place onto a large serving platter.
- Cut the prepared lamb chops into bite size chunks.
- Slice mushrooms and tomatoes.
- Add the caramelized onions, crumbled cheese, poached eggs, mushrooms, tomatoes, and lamb to salad.
- Drizzle the vinaigrette over the salad and serve.
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