This salad is so ridiculously simple that I feel kind of silly blogging about it. But, here it is, mainly for completeness. I definitely feel silly calling this a “recipe”; it’s more of a loose list of ingredients to throw together. Anyhoo, just because the recipe is simple doesn’t mean that the salad is lacking in flavour, texture or oomph. A particularly enjoys the combination of crisp lettuce, with succulent roast turkey, crispy bacon, juicy tomatoes, creamy avocado and boiled eggs. We forego the traditional additional of blue cheese because we’re not that way inclined. A also likes this salad naked (no dressing), and sometimes lightly dressed with a simple olive oil-lemon juice or honey-mustard dressing. There’s no convention here, add your favourite dressing, and as much as you like.
SIMPLE ROAST TURKEY COBB SALAD
- 100 g (3.5 oz) romaine or green leaf lettuce, cut into 1.25 cm (1/2 inch) strips
- 125 g (4.4 oz) roasted turkey breast, cooled, cut into 1.25 cm (1/2 inch) chunks
- 2 hard boiled eggs, cooled, cut into chunks
- 1/2 avocado, stone/pit removed, cut into chunks
- 1 vine-ripened tomato, cut into chunks
- 2-3 rashers/strips streaky/bacon, cut into thin strips, fried until crispy, drained and cooled
- dressing of your choice (optional)
- Arrange lettuce on a large plate.
- Top with turkey, boiled eggs, avocado, tomato and bacon.
- Serve or drizzle with dressing, if using. Enjoy!