Grilled Turkey Cobb Salad With Blue Cheese Buttermilk Dressing Recipes

COBB SALAD WITH BLUE CHEESE DRESSING

Steps:

• For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
• For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil.
• Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
• For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
• Drizzle the blue cheese dressing all over the salad and serve.

GRILLED TURKEY

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

COBB SALAD WITH BUTTERMILK RANCH DRESSING

Steps:

• In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

TURKEY COBB SALAD

Steps:

• In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
• In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

GRILLED TURKEY COBB SALAD WITH BLUE CHEESE BUTTERMILK DRESSING

Steps:

• In a small mixing bowl, combine buttermilk, sour cream, blue cheese, onion, lime juice, and cayenne. Whisk to blend well. Cover and refrigerate for at least 1 hour before using. Dressing can be made up to one day in advance.
• Place Romaine in bowl and toss with 1/4 cup of the blue cheese mixture. Add salt and pepper to taste. Arrange turkey, bacon, avocado, tomatoes and eggs in rows across Romaine. Drizzle additional dressing over all.

BUTTERMILK BLUE CHEESE DRESSING

Steps:

• In a small bowl, combine the first six ingredients. Stir in enough buttermilk to achieve desired consistency. Stir in blue cheese. Cover and store in the refrigerator. Serve with salad greens.