Elevate the classic Cobb salad with a smoky char! This vibrant salad features grilled lettuce, tomatoes, corn, and Bavarian smokies, all drizzled with a tangy red wine vinaigrette. A perfect summer meal that's both fresh and satisfying.

Follow The Directions

01

Step

Preheat your grill to medium-high heat. (5 minutes)

02

Step

In a small bowl, whisk together 6 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper. Set aside. (5 minutes)

03

Step

Brush the cut sides of the lettuce and tomatoes with olive oil and season with salt and pepper. Brush the cut sides of the avocados with olive oil and season with salt and pepper. Brush the corn with olive oil and season with salt and pepper. (5 minutes)

04

Step

Grill the smokies and corn until charred and cooked through, approximately 8-10 minutes, turning occasionally. (10 minutes)

05

Step

Increase the grill heat to high. Grill the cut sides of the lettuce and tomatoes for 1-2 minutes per side, just until lightly charred. Grill the cut sides of the avocados for 2-3 minutes, until slightly softened and marked with grill lines. (5 minutes)

06

Step

Remove all ingredients from the grill. Slice the smokies into half-moons, dice the tomatoes, cut the corn kernels off the cob, and slice the avocados. (10 minutes)

07

Step

Arrange the charred lettuce on a large platter. Create rows of tomatoes, hard-boiled eggs, sliced smokies, cheddar cheese, avocados, and corn. Drizzle generously with the red wine vinaigrette. Serve immediately with grilled tortilla wraps. (5 minutes)

For a vegetarian option, substitute the smokies with grilled halloumi cheese.
Adjust grilling times based on the intensity of your grill.
Feel free to add other grilled vegetables like bell peppers or zucchini.
The red wine vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
For a spicier vinaigrette, add a pinch of red pepper flakes.