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Turkey Cobb Salad

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    You can mix and match the listed ingredients to create your own version of this salad. We used store-bought roasted turkey, but chicken also works well.
    Everyday Food, March 2004
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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    Ingredients

    • 4 slices (4 ounces) bacon
    • 3 tablespoons red-wine vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon Dijon mustard
    • Coarse salt and freshly ground pepper
    • 1 large head romaine lettuce, shredded
    • 8 ounces (2 cups) roasted turkey breast, cut into 3/4-inch dice
    • 1 ripe avocado, pitted, peeled, and thinly sliced
    • 3 ounces (3/4 cup) blue cheese, crumbled
    • 2 hard-cooked eggs, cut into wedges
    • 2 plum tomatoes, cut into 1/2-inch dice

    Directions

    1. In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
    2. In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

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