Turkey Cobb Salad

Lunch, Main Dish, Salad


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


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.

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.