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.
100 g (3 1/2oz) sundried tomatoes, drained and finely chopped
1 romaine lettuce, roughly shredded
3 avocadoes, peeled, stoned and sliced
125 g (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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
