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.

Copyright 2019 KPTV-KPDX Broadcasting Corporation. All Rights Reserved.

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.