Roasted turkey cobb salad
This salad-for-dinner is a twist on a traditional cobb salad in that I use roast turkey instead of chicken and pancetta instead of bacon and mixed baby lettuce instead of iceberg.
- Prep Time: 30 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 30 minutes
- Yield: 4 -6 servings 1x
Ingredients
Scale
- 3 turkey thighs
- 1.5 pounds potatoes, chopped into 1/2” cubes
- 6 T olive oil, divided in 4 T and 2 T
- 3 T fresh rosemary, chopped
- 3/4 t dijon whole grain mustard
- 1/2 shallot, minced
- 1 T Spanish sherry vinegar ( Jerez vinegar)
- Salt & pepper
- 1/2 pound of pancetta, chopped into 1/4–1/2” cubes
- 5 ounces mixed baby lettuce
- 1 box of cherry or tear drop tomatoes, or 10 oven-roasted tomatoes
- 1 avocado, peeled and chopped into 1/2” cubes
- 4 hardboiled eggs, peeled and sliced in half (optional)
- 3 ounces of crumbled blue cheese (optional)
Instructions
- Heat the oven to 350 degrees. Rub a bit of olive oil on the turkey thighs and season with salt, pepper and 1 T of chopped rosemary. Place on a roasting pan.
- Toss the cubed potatoes with 2 T olive oil and season with salt, pepper and remaining 2T of rosemary. Put the turkey and potatoes in the oven. Roast turkey and potatoes for an hour, turning the potatoes after 30 minutes. Let the turkey cool and then chop into 1/2″ cubes.
- Crisp the pancetta up in a frying pan and drain on a paper towel.
- Put mustard, minced shallot and Spanish sherry vinegar in a small bowl. Gradually whisk in 4 T olive oil. Season with salt and pepper. Toss the lettuce with 3/4 of the dressing.
- Mound the dressed lettuce in the center of a large serving platter. Arrange turkey cubes, pancetta, tomatoes, avocado and roasted potatoes around the lettuce. Drizzle remaining dressing over avocado and tomatoes.
- Add optional hardboiled eggs and blue cheese if desired.