Description
This Thanksgiving Cobb Salad is a festive and hearty salad featuring tender roasted turkey, crispy bacon, steamed eggs, roasted sweet potatoes, crunchy pecans, and tangy blue cheese, all drizzled with a creamy chive dressing. It’s a perfect way to enjoy classic holiday flavors in a fresh and satisfying salad.
Ingredients
Creamy Chive Dressing
- 1 clove garlic, grated or finely chopped
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. (or more) kosher salt
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbsp. buttermilk
- Freshly ground black pepper
- 2 Tbsp. finely sliced chives
Salad
- 6 oz. bacon (5 to 6 slices)
- 4 large eggs
- 2 heads romaine, thinly sliced
- 8 oz. cooked turkey breast, shredded
- 1 1/2 cups roasted sweet potatoes (from about 12 oz. potatoes)
- 1/2 cup raw unsalted pecans, toasted
- 2 oz. blue cheese, crumbled
Instructions
- Prepare Creamy Chive Dressing: In a small bowl, combine grated garlic, fresh lemon juice, and kosher salt. Let the mixture sit for 5 minutes to mellow the garlic and blend the flavors.
Whisk in mayonnaise, sour cream, and buttermilk until smooth. Season the dressing with freshly ground black pepper to taste. Fold in finely sliced chives. Adjust salt if needed. Cover and refrigerate until ready to use. This dressing can be made up to 3 days ahead and kept refrigerated.
- Cook Bacon: Place bacon strips in a large cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp, about 7 to 9 minutes. Once cooked, transfer bacon to a plate lined with paper towels to drain excess fat.
- Steam Eggs: Fill a medium pot with about 1/2 inch of water and bring it to a simmer over high heat. Gently lower eggs into the pot using a spoon or tongs to prevent cracking. Reduce heat to medium-low, cover the pot, and steam the eggs for 12 minutes, adjusting heat to maintain a gentle simmer.
- Ice Bath and Peel Eggs: While eggs are steaming, prepare an ice bath by filling a large bowl halfway with ice and adding cold water.
Once steaming is complete, transfer eggs to the ice bath to cool completely. Carefully peel the eggs and slice them into wedges.
- Assemble the Salad: Arrange thinly sliced romaine lettuce on a large platter. Top evenly with shredded cooked turkey breast, roasted sweet potatoes, crispy bacon pieces, steamed egg wedges, toasted pecans, and crumbled blue cheese.
Season the salad with freshly ground black pepper. Serve the creamy chive dressing alongside for drizzling at the table.
Notes
- The creamy chive dressing can be made up to 3 days ahead for convenience and better flavor development.
- To toast pecans, place them in a dry skillet over medium heat and stir frequently until fragrant and golden, about 3-5 minutes.
- Use freshly cooked or leftover roasted turkey breast for best flavor.
- Roast sweet potatoes ahead of time or use store-bought roasted sweet potatoes to save time.
- If preferred, raw or cooked bacon fat can be reserved and used for cooking other components or flavoring.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 210mg
