Thanksgiving Cobb Salad Will Lighten Up Your Holiday Leftovers

Taylor Ann Spencer
·2 min read

Yields: 4-6 servings

Prep Time: 15 mins

Total Time: 1 hour 10 mins

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 c.

    mayonnaise

  • 1/4 c.

    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 c.

    roasted sweet potatoes (from about 12 oz. potatoes)

  • 1/2 c.

    raw unsalted pecans, toasted

  • 2 oz.

    blue cheese, crumbled

Directions

Creamy Chive Dressing

  1. In a small bowl, combine garlic, lemon juice, and salt. Let sit 5 minutes.

  2. Whisk in mayonnaise, sour cream, and buttermilk; season with pepper. Fold in chives; season with salt, if needed. Cover and refrigerate until ready to use.

  3. Make Ahead: Dressing can be made 3 days ahead. Transfer to an airtight container and refrigerate.

Salad

  1. In a cold large skillet, arrange bacon in a single layer. Cook over medium-low heat, undisturbed, until browned on the bottom, 8 to 10 minutes. Flip and continue to cook until crispy, 1 to 2 minutes more. Transfer to a plate.

  2. Fill a medium pot with 1/2" water and bring to a simmer over high heat. Using a spoon or tongs, gently lower in eggs, reduce heat to medium-low, and cover. Steam eggs, adjusting heat as needed to maintain a simmer, for 12 minutes.

  3. Meanwhile, fill a large bowl halfway with ice and add cold water to make an ice bath.

  4. Transfer eggs to ice bath. Let cool, then carefully peel. Slice into wedges.

  5. Arrange romaine on a platter. Top with turkey, potatoes, bacon, eggs, pecans, cranberries, and blue cheese; season with pepper. Serve with dressing alongside.

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