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1
For grilled beef tenderloin: Combine oil, garlic and rosemary in small shallow baking dish.
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2
Add beef and toss to coat.
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3
Cover and refrigerate at least 2 hours or overnight.
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4
Let sit out at room temperature 30 minutes before grilling.
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5
Preheat grill.
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6
Remove beef from marinade, season with salt and pepper to taste, and grill 4-5 minutes on each side for medium-rare doneness.
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7
Let rest 10 minutes, then dice.
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8
For grilled lemon and roasted garlic vinaigrette: Squeeze lemons into measuring cup to measure 1/4 cup juice.
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9
Place juice in blender with shallot, rosemary and garlic and blend until smooth.
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10
With motor running, slowly add olive oil until emulsified and season with salt and pepper to taste.
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11
For salad: Place romaine in large bowl.
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12
Toss with 1/4 cup vinaigrette and season with salt and pepper to taste.
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13
Arrange dressed lettuce in center of each plate.
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14
Arrange some of the tenderloin in a vertical line along the far-left side of the greens.
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15
Next to that arrange the prosciutto, then scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard-cooked eggs, then avocado.
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16
Drizzle with a little more dressing and garnish with chopped.
