If you love dining out in Portland, you’ve likely heard of the new Downtown hotspot Bullard. Do you know the meaning behind its name? Bullard, Texas, is the hometown of Chef/Owner Doug Adams. Today in Molly Riehl’s kitchen, Chef Doug brings a taste of his hometown to your home cooking.
Chef Doug Adams
Smoked Tri-Tip Cobb Salad
Serves 4 people
Lemon Mustard Vinaigrette
1/2 cup Extra Virgin Olive Oil
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
Pinch of salt
Whisk ingredients together, set aside.
1 head butter lettuce, washed and dried and torn into pieces
1 pound Smoked Tri Tip, sliced*
1 English cucumber, cut into 1" chunks
1 cup (approx 4 ounces) smoked rogue blue cheese, crumbled
4 hard boiled eggs, peeled and cut into wedges
1 bunch, red radish, trimmed and cut into quarters
1 large avocado, peeled, seeded and cut into 1/2" chunks
1/4 cup fresh dill fronds, chopped
Arrange butter lettuce on a large platter (or on four individual plates). Arrange ingredients in rows on top of lettuce; spoon dressing evenly on top.
* Pro-tip: Chef Doug seasons the meat heavy handedly with Jacobson sea salt and fresh black pepper, and coarsely ground toasted coriander seed.