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Turkey Cobb Salad

From Tyler Florence
/ Source: TODAY

Servings: 4 to 6


  • 8 ounces slab bacon, trimmed and cut into 1/2 inch cubes
  • 1 ripe Hass avocado
  • 1/2 lemon, juiced
  • 1 bunch watercress, stems cut off, washed and dried
  • 1 head bibb lettuce, washed, trimmed and dried
  • 1 small head frisee, washed, trimmed and dried
  • 2-3 cups 1/2 inch cubes cooked turkey
  • 2 hard cooked eggs, peeled and coarsely chopped
  • 2 large vine-ripened tomatoes, cut into a 1/2 inch dice
  • 4 scallions, washed and trimmed, thinly sliced
  • 4 ounces blue cheese, crumbled
  • 1 recipe lemon garlic vinaigrette or dressing of your choice
  • Freshly ground black pepper

In 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.



  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, peeled and smashed
  • 1/2 teaspoon kosher salt plus more, to taste
  • Freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1/2 cup canola oil

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.