You can mix and match the listed ingredients to create your own version of this cobb salad. We used store-bought roasted turkey, but chicken also works well.
Ingredients
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4 slices (4 ounces) bacon
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3 tablespoons red-wine vinegar
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2 tablespoons olive oil
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1 teaspoon Dijon mustard
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Coarse salt and freshly ground pepper
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1 large head romaine lettuce, shredded
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8 ounces (2 cups) roasted turkey breast, cut into ¾-inch dice
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1 ripe avocado, pitted, peeled, and thinly sliced
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3 ounces (¾ cup) blue cheese, crumbled
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2 hard-cooked eggs, cut into wedges
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2 plum tomatoes, cut into ½-inch dice
Directions
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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.
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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.
Cook's Notes
Shredding Lettuce: Discard tough outer leaves, and cut head in half lengths. With cut sides down, slice halves thinly crosswise until you reach the core.