A turkey cobb salad isn't the quickest salad to throw together - it takes a little time and effort, but you will be rewarded with a meal packed with flavour.
(3 ½oz) sundried tomatoes, drained and finely chopped
1
romaine lettuce, roughly shredded
3
avocadoes, peeled, stoned and sliced
125g
(4oz) blue cheese, we used Roquefort, crumbled
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Cut crusts off the bread, then cut into 2.5cm (1in) pieces. Scatter on to a baking tray and toss through 2tbsp olive oil and plenty of salt. Set aside.
Step 2
In a small baking dish, mix the turkey with a drizzle of the oil, the dried herbs and some seasoning. Put turkey and croutons into the oven for 15-18min (tossing the croutons occasionally), or until turkey is cooked through and croutons are golden and crisp. When turkey is cool, roughly shred it.
Step 3
Meanwhile, heat a large frying pan over medium heat and fry prosciutto slices (in batches if necessary) until golden. Lift on to kitchen paper and set pan aside to reuse.
Step 4
In a medium bowl, mix the flour, onion slices and some seasoning. Return frying pan to a medium heat with 4tbsp of the remaining oil. When it’s hot, lift onion slices out of the flour (shake off excess) and fry for 2-3min until golden and crisp. Lift on to kitchen paper and set aside.
Step 5
Whisk together the remaining oil, vinegar, mustard and some seasoning and set aside. In a separate bowl, combine fresh and sundried tomatoes.
Step 6
Bring the shredded turkey, croutons, prosciutto, onions, tomatoes, lettuce, avocado, blue cheese and dressing to the table and let people dive in.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
