Name: Smoky Turkey Cobb Salad
Total time: 40 min
Ingredients: 6 slices bacon; 12 ounces cherry tomatoes; 2 tablespoons cider vinegar; 2 tablespoons maple syrup; 1 teaspoon minced shallot; 1 teaspoon Dijon mustard; Salt and pepper; 3 tablespoons extra-virgin olive oil; 2 cups chopped smoked turkey; 3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces; 4 large hard-cooked eggs , chopped; 4 ounces blue cheese , crumbled (1 cup); 1 avocado , halved, pitted, and cut into 1/2-inch pieces

Why This Recipe Works

To make use of leftover turkey this year, we chose a classic: Cobb salad. Our smoked turkey adds an edge to this traditional supper salad, and we decided to take it one step further, balancing the smoke and salt of the turkey and bacon with a tangy, sweet maple vinaigrette. Avocado and blue cheese are givens, but instead of out-of-season beefsteak tomatoes, we sauté sweet cherry tomatoes in the rendered bacon fat to add a cold-weather spin to this fresh dish.

Before You Begin

You can use leftover smoked turkey from our Spice-Rubbed Grill-Roasted Turkey (see related content) or thick-sliced smoked turkey from the deli. Good quality blue cheese makes a difference here.

Instructions

Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel–lined plate. When bacon is cool enough to handle, crumble into bite-size pieces and set aside. Pour off all but 1 tablespoon fat from skillet and return to medium heat. Add tomatoes and cook, shaking pan often, until softened and spotty brown, 3 to 5 minutes. Remove from heat and let cool slightly.

Whisk vinegar, maple syrup, shallot, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl until combined. Slowly whisk in oil until incorporated. Transfer 1 tablespoon dressing to separate bowl, add turkey, and toss to combine. Toss romaine with remaining dressing. Season turkey and romaine with salt and pepper to taste.

Transfer romaine to serving platter or individual plates and top with bacon, tomatoes, turkey, eggs, cheese, and avocado. Serve.