Kale Cobb Salad with Turkey
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Main
If you enjoy a good Cobb salad, you’ll love this one. Earthy, crisp kale, richly flavored pancetta, tender turkey, and savory roasted veggies tossed with a delicious cranberry conserve dressing make it a uniquely delicious take on the classic.
Ingredients
- 1 bunch kale, stems removed and cut into bite sized pieces
- ½ cup Citarella olive oil
- ¼ cup Citarella red wine vinegar
- ¼ cup Citarella cranberry conserve
- ½ cup pancetta, diced
- 4 eggs
- 1 cup leftover green beans, diced
- 2 cups leftover turkey breast, sliced
- 1 cup leftover cornbread, cubed
- ½ cup leftover roasted veggies, cubed
- Salt and pepper, to taste
Instructions
- In a bowl, whisk together olive oil, red wine vinegar, and cranberry conserve, season with salt and pepper, and set aside.
- In a nonstick pan over medium heat, cook pancetta until crispy; drain on a paper towel.
- Boil eggs for 8 minutes, cool, and peel. Slice in half and season with salt.
- Toss kale with vinaigrette and place on a large serving platter, and begin to build your salad. Shingle the top with boiled eggs, green beans, sliced turkey, roasted vegetables, and cornbread. Top with crispy pancetta and enjoy!
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