Turkey Cobb Salad
Refreshing and savory, this Cobb salad marries the rich flavors of blue cheese and smoky bacon with creamy avocado and juicy tomatoes, all drizzled with a zesty Dijon dressing. An elegant yet straightforward dish that's sure to satisfy your taste buds.
— Constant Cookbook
Ingredients
- 2 Tbs. white wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- Freshly ground pepper, to taste
- 1/4 lb. blue cheese, crumbled
- 8 thick-cut bacon slices, chopped
- 1 head iceberg lettuce, cored and thinly sliced
- Salt, to taste
- 2 small avocados, peeled, pitted and cubed
- 4 small plum tomatoes, chopped
- 1/2 lb. smoked turkey breast, cubed
Instructions
- <b>Make the dressing </b>
- In a large bowl, whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, olive oil and a pinch of pepper until smooth. Stir in one-fourth of the cheese.
- <b>Fry the bacon</b>
- In a heavy fry pan over medium-low heat, cook the bacon, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
- <b>Assemble the salad</b>
- Add the lettuce to the dressing and toss to coat evenly. Taste and adjust the seasonings with salt and pepper. Divide the lettuce among individual plates and arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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