- Associated Press - Thursday, June 21, 2012

Sometimes you just have to mess with tradition.

The classic Cobb salad seemed like a fine place for it. This basic chopped salad generally consists of chicken, hard-boiled egg, avocado, tomato, bacon, blue cheese and greens. It’s typically arranged on a plate in neat rows of ingredients to be mixed together by the diner.

We decided to mess it up — in the most literal way. We brought this composed salad right out to the grill, making it a perfect choice for a barbecue.

We throw the bacon into a skillet on the grill alongside the turkey. We even fry the eggs on the grill, because who wants to boil eggs in the heat of summer?

While we had the grill going, we charred some scallions and tomatillos and blended them into a tangy herb vinaigrette. Once we had some smoky and tangy flavors, we countered them with the creaminess of Gorgonzola and avocado. Serve it all on a bed of ice-cold romaine, but not in pretty little rows. Pile it all onto the plate and have at it.

GRILLED COBB SALAD

Start to finish: 1 hour

Servings: 4

1-pound turkey tenderloin, cut into long strips

Salt and ground black pepper

4 scallions

4 tomatillos, husks removed, halved

8 strips bacon

4 eggs

¼ cup red wine vinegar

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