Turkey Cobb Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

4 large eggs

1 1/8 teaspoons smoked paprika

Kosher salt and freshly ground pepper

1 1/2 pounds turkey cutlets 

3 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

1 pint cherry tomatoes, halved

2 romaine lettuce hearts, chopped

1/2 avocado, peeled and chopped 

1/4 cup crumbled blue cheese (about 1 ounce)

Directions

  1. Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes. Transfer to a bowl of ice water to cool.
  2. Meanwhile, preheat the broiler. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through, about 3 minutes per side. Transfer to a plate and set aside while you make the dressing. 
  3. Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the olive oil along with any collected juices from the turkey. Finely chop 1/4 cup of the tomatoes and add to the dressing. 
  4. Peel and halve the hard-boiled eggs. Discard the yolks or save for another use. Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes. Chop the turkey, add to the bowl and toss. Divide the salad among bowls and sprinkle with the blue cheese. 

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