California Cobb Salad

By Steven Kilts
Culinary Setting
Meal Type
Cooking Style
Deli Turkey, Turkey Bacon



24 oz olive oil

8 oz red wine vinegar

1 lb savoy cabbage, washed, cored & cut chiffonade

4 avocados, peeled & diced brunoise

1 oz lemon juice

1 Head romaine, washed, trimmed & cut chiffonade

3 tomatoes, washed, cored, blanched, peeled, seeded & diced

1 lb SMOKED TURKEY BREAST, diced brunoise

10 oz Bleu cheese, crumbled


Place bacon strips on a sheet pan and bake in a 350 degree F oven until brown and crispy; remove and drain. Crumble or cut bacon into 1/2-inch pieces. Cover and hold for service.

Prepare French dressing by whipping olive oil and red wine vinegar together until they are emulsified. Season with salt and pepper to taste.

Marinate cabbage in 6 ounces of French dressing. Cover and hold at 40 degrees F until service.

Toss avocado with lemon juice.

Place romaine lettuce on chilled plates. Arrange tomatoes, avocados, smoked turkey and cheese in long strips over the top of the romaine, leaving the center free.

For service, drain excess dressing and arrange cabbage down the center of the salad.

Sprinkle with crumbled bacon. Serve immediately, offering additional dressing on the side.

Nutrition Facts

Total Calories 860

Calories from Fat 700

Total Fat 77 g

% Daily Total Fat 118

Saturated Fat 16 g

% Daily Saturated Fat 80

Cholesterol 80 g

% Daily Cholesterol 27

Sodium 1980 mg

% Daily Sodium 83

Total Carbohydrates 14 g

% Daily Total Carbohydrates 5

Dietary Fiber 8 g

% Daily Dietary Fiber 32

Sugars 3 g

Protein 29 g

% Daily Protein 50

% Daily Vitamin C 60

% Daily Calcium 20

% Daily Iron 10