Winter Cobb Chopped Salad

January 12, 2011
Author Notes

There's a great sandwich place in town, called MeatCheeseBread that makes a phenomenal B.L.B sandwich. It's their winter version of a B.L.T. and it's made when there are no tasty slicing tomatoes around. The last B stands for roasted golden beet. The use of the beet instead of the tomato seemed inspired to me, so I threw the idea into a Cobb salad. It was good, but missing something. The beet added a nice earthy sweetness, but the tang from a good tomato was missing. This weeks contest theme gave me an idea - why not add some tart apple to the mix? —hardlikearmour

  • Serves 4
  • 1 head romaine, rinsed & drained well
  • 12 ounces smoked turkey breast (about 2 slices 1/2-inch thick from the deli)
  • 8 ounces bleu cheese
  • 3 hard boiled eggs, peeled
  • 2 medium to large golden beets, roasted and peeled
  • 2 Granny Smith apples, cored
  • 1 large Hass avocado
  • 3 ounces pancetta cooked until crisp
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
In This Recipe
  1. Chop romaine into ribbons: quarter large and halve small leaves lengthwise, then cut into half inch slices. Chop turkey, cheese, eggs, beets, apples, and avocado into approximately half inch sized pieces. Combine chopped ingredients in a large bowl with pancetta (if it was sliced pancetta, coarsely chop or crumble into the bowl.) Add the lemon juice and olive oil, and season with salt and pepper. Mix well to coat all ingredients. Taste and add more salt and pepper if needed. Serve & eat with gusto!
  2. Note: you could easily substitute chicken breast or plain turkey breast & use smoked bacon in place of pancetta.

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I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.