IE 11 is not supported. For an optimal experience visit our site on another browser.

TURKEY COBB SALAD

Servings:
Yield: 4 to 6 servings
RATE THIS RECIPE
(0)

Ingredients

Cobb Salad
  • 8 ounce bacon
  • 8 ounce avacodo
  • 8 ounce lemon juice
  • 1 bunch watercress
  • 1 head bibb lettuce
  • 1 head frisee
  • 3 cup turkey
  • 3 cup eggs
  • 3 cup tomatoes
  • 3 cup scallions
  • 4 ounce blue cheese
  • 4 ounce lemon garlic vinaigrette
  • 4 ounce black pepper
Lemon Garlic Vinaigrette
  • 8 ounce bacon
  • 8 ounce avacodo
  • 8 ounce lemon juice
  • 1 bunch watercress
  • 1 head bibb lettuce
  • 1 head frisee
  • 3 cup turkey
  • 3 cup eggs
  • 3 cup tomatoes
  • 3 cup scallions
  • 4 ounce blue cheese
  • 4 ounce lemon garlic vinaigrette
  • 4 ounce black pepper
  • 3 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 1/2 cup canola oil

Preparation

Baking Directions:

TURKEY COBB SALADIn a medium skillet over medium heat, cook the bacon until golden and crispy.

Remove with a slotted spoon and reserve.

Discard the fat.

Half the avocado, remove the seed and skin and cut into 1/2 inch dice.

In a small bowl gently toss the avocado with the lemon juice.

Set aside.

To assemble the salad: Coarsely chop the lettuces.

Set the greens in a large bowl.

Then arrange the turkey, chopped egg, tomatoes, bacon cubes, scallions, avocado, and blue cheese in a decorative pattern on top of the greens.

At the table, toss the salad with 3/4 to 1 cup of the vinaigrette.

Using 2 large serving spoons divide the salad among the serving plates.

Pass the pepper mill and any extra dressing at the table.

LEMON GARLIC VINAIGRETTE In a small bowl whisk together the lemon juice, mustard, garlic, salt and pepper.

Combine the oils and slowly drizzle in while whisking.

Taste for seasoning and adjust if necessary.

Set aside to infuse the dressing with the garlic.