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Turkey cobb salad served in a bowl

Turkey cobb salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 8

Enjoy this turkey cobb salad as a healthy party platter to use up Christmas leftovers. It's full of vibrant flavours like pancetta, avocado, eggs, chicory and tomatoes

  • Gluten-free
  • Healthy
Nutrition: Per serving
NutrientUnit
kcal337
fat22g
saturates4g
carbs4g
sugars2g
fibre3g
protein29g
salt0.5g
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Ingredients

Method

  • STEP 1

    Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool.

  • STEP 2

    Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool.

  • STEP 3

    Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
     

  • STEP 4

    Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over. 

RECIPE TIPS
TURKEY COBB CLUB

Chop any leftover eggs from the turkey cobb salad and mix with mayonnaise and any leftover dressing. Slice and use any remaining leftover salad ingredients and the egg mayo mixture in a triple-decker sandwich on lightly toasted bread.

Goes well with

Recipe from Good Food magazine, December 2019

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