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Turkey cobb salad

Ingredients

  1. Step 1 6 large eggs
  2. Step 2 50g (about 7) thin slices pancetta
  3. Step 3 50ml rapeseed oil
  4. Step 4 3 tbsp cider vinegar
  5. Step 5 1⁄2 tbsp Dijon mustard
  6. Step 6 1 tbsp finely chopped parsley
  7. Step 7 1 small garlic clove , finely grated
  8. Step 8 500g cooked turkey breast, sliced
  9. Step 9 3 heads of mixed chicory , leaves separated
  10. Step 10 2 medium avocados , peeled, stoned and sliced
  11. Step 11 4 medium tomatoes , quartered
  12. Step 12 2 tbsp mixed seeds
Turkey cobb salad
Calories: 337 Carbohydrate: 4 g Protein: 29 g Fat: 22 g
Cook time: 37 minutes Prep time: 25 minutes Total time: 62 minutes Servings: 8

TAGS

Buffet Snack Supper Cobb salad Esther Clark Nacho New Year's eve party Sharing Sharing platter Buffet Snack Supper Cobb salad Esther Clark Nacho New Year's eve party Sharing Sharing platter Buffet Snack Supper Cobb salad Esther Clark Nacho New Year's eve party Sharing Sharing platter

Directions

  1. 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.
  2. 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.
  3. Step 3 Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
  4. 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.