Post-Thanksgiving Cobb Salad Recipe (2024)

Ingredients

Yield:Serves 6 as a main dish

For the Dressing

• 1small or medium garlic clove
• Salt, preferably kosher salt, to taste
• 1teaspoon chopped fresh thyme leaves
• 1teaspoon Dijon mustard
• 2tablespoons red wine vinegar
• 1tablespoon fresh lemon juice
• ¼cup extra virgin olive oil
• ¼cup canola or grapeseed oil

For the Salad

• 2cups shredded cooked turkey, chicken breast or chicken breast tenders (12 ounces cooked)
• 2romaine hearts, or 1 romaine heart and 1 head bibb lettuce, cut crosswise in chiffonade
• 1small head radicchio, cut in chiffonade (optional)
• 2tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon
• 3hard-boiled eggs, chopped
• 1large ripe but firm avocado, sliced or diced
• 1large or 2 medium carrots, peeled and grated
• 2ounces (about ½ cup) Roquefort or blue cheese, crumbled
• ¼cup chopped toasted almonds (salted or barbecued if desired)
• 2tablespoons chopped chives

Preparation

1. Step

   1

   Make the dressing. Cut the garlic in half and place in a mortar with a generous pinch of salt and 1 teaspoon of the olive oil. Mash to a paste. Add the thyme and the mustard and mix together. Whisk in the lemon juice, vinegar, remaining olive oil and the canola oil. Set aside.

2. Step

   2

   Combine the lettuces in a large bowl and toss with 1 tablespoon of the parsley (or parsley and tarragon) and 3 tablespoons of the dressing. Arrange down the center of a large serving platter or wide bowl.

3. Step

   3

   Toss the turkey or chicken with 1 teaspoon of the chives and 2 tablespoons of the dressing. Place on top of the lettuce chiffonade, down the length of the center of the platter. Season the chopped eggs with salt and pepper and toss with 1 tablespoon of the dressing. Place in a strip next to the turkey or chicken. Toss the grated carrots with 2 teaspoons of the parsley or parsley and tarragon and 1 tablespoon of the vinaigrette. Place in a strip on the other side of the chicken. Slice the avocado, season with salt and pepper. Arrange half down one side of the salad and half down the other. Sprinkle the blue cheese and chopped almonds over everything. Garnish with the remaining parsley and chives. Pour the remaining dressing over all, and bring the salad to the table or buffet. Make sure that each serving is a crosswise serving so that all of the elements of the salad are included.

   See Also

   Traditional French Cassoulet Recipe

Tip

• Advance preparation: All of the elements except the avocado can be prepared a few hours in advance and kept in the refrigerator. Make the dressing and assemble shortly before serving.