Turkey Cobb Salad
The classic Cobb combines crispy bacon, creamy avocado, rich blue cheese, chopped tomatoes, and chunks of chicken or turkey, providing a pleasing contrast of textures and tastes. Invented at the Brown Derby Restaurant in Los Angeles in the 1930s, the salad was named for the restaurant’s owner, Robert Howard Cobb. Here, we call for smoked turkey breast to enhance the flavor.
- 2 Tbs. white wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- Freshly ground pepper, to taste
- 1/4 lb. blue cheese, crumbled
- 8 thick-cut bacon slices, chopped
- 1 head iceberg lettuce, cored and thinly sliced
- Salt, to taste
- 2 small avocados, peeled, pitted and cubed
- 4 small plum tomatoes, chopped
- 1/2 lb. smoked turkey breast, cubed
Make the dressing
In a large bowl, whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, olive oil and a pinch of pepper until smooth. Stir in one-fourth of the cheese.
Fry the bacon
In a heavy fry pan over medium-low heat, cook the bacon, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
Assemble the salad
Add the lettuce to the dressing and toss to coat evenly. Taste and adjust the seasonings with salt and pepper. Divide the lettuce among individual plates and arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).