This Cobb Salad recipe was adapted from NY Times recipe at https://cooking.nytimes.com/recipes/1018890-cobb-salad. It uses turkey instead of chicken and takes advantage of pre-cooked ingredients to save time in the kitchen. It’s also been cut in half to feed 2 people instead of 4-6. Photo credit NY Times Recipes.
- 2 hard boiled eggs (make ahead)
- 4 oz bacon
- 6 oz pre-cooked turkey
- 1 small head romaine lettuce
- 2 medium tomatoes
- 1 avocado, thinly sliced or chopped
- 3 oz blue cheese, crumbled
- 2 Tbsp finely chopped chives
- 1 small shallot
- 3 Tbsp red-wine vinegar
- Kosher salt and ground pepper, to taste
- 1 Tbsp whole grain or Dijon mustard
- 3 Tbsp olive oil
- (FYI there will be extra dressing but you will be happy to have some left over next time you make a salad!)
- Make the dressing: Mince shallot and combine with vinegar, salt, and pepper. Let sit for 5 minutes and then add mustard and olive oil and whisk with a fork until blended. Adjust seasonings if needed.
- Meanwhile, cook the bacon in a large skillet over medium heat until crispy on both sides, 5-8 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
- Chop or shred turkey into bite-sized pieces. Peel and chop the hard-boiled eggs.
- Arrange lettuce in your largest serving bowl or platter. Drizzle 2 Tbsp of the dressing over the lettuce and toss to combine; season with salt and pepper.
- Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Drizzle 2 more Tbsp of the dressing over the top and sprinkle with chives.
- Pour remaining dressing into a small bowl and set on table for diners to add more dressing if they like.
Oops, not ready yet. Coming soon!