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Turkey Cobb with Gorgonzola Vinaigrette

Serves: 4
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5 from 3 votes
Total Time30 mins

Ingredients

For the Gorgonzola Vinaigrette:

  • ½ cup extra virgin olive oil
  • ½ cup crumbled gorgonzola cheese
  • ¼ cup champagne vinegar
  • ¼ cup fresh squeezed lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

For the Quick Pickled Onions:

  • 1 small red onion sliced lengthwise and sliced thin
  • ¾ cup apple cider vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon peppercorns
  • ½ teaspoon coriander seeds

For the Turkey Cobb:

  • 1 12-ounce bag frozen cut corn
  • 1 tablespoon olive oil
  • 4 cups thinly sliced romaine lettuce or one small head
  • 4 cups baby arugula
  • 1 cup halved grape tomatoes
  • 1 avocado thinly sliced
  • 1 cup Persian cucumbers thinly sliced
  • 1 pound thinly sliced smoked turkey
  • ¼ crumbled gorgonzola for serving

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Make the Gorgonzola Vinaigrette:

  • In a food processor or blender, combine the olive oil, gorgonzola cheese, champagne vinegar, lemon juice, salt and pepper. Blend until smooth and refrigerate until ready to serve (this keeps well for about 1 week).

Make the Quick Pickled Onions:

  • Place sliced onions in a large bowl and cover in hot water for 5 minutes (this takes out the bite in the onions).
  • Meanwhile, in a jar or bowl large enough for all the onions, whisk together the apple cider vinegar, kosher salt, peppercorns and coriander seeds, until all the salt has dissolved.
  • When the onions are done soaking, drain the onions and combine the brine with onions. Cover and refrigerate for at least 30 minutes before serving. (These can keep in the fridge for at least two weeks but I prefer to use mine within a week.)

For the Turkey Cobb:

  • Spread the corn on the baking sheet and toss with olive oil. Roast until the corn is golden brown, about 10 minutes. Remove the corn from the oven and let cool while you prepare the salads.
  • In a bowl, combine the romaine and arugula and toss to mix evenly. Evenly divide the lettuce among 4 bowls. Next, evenly divide the tomatoes, avocado, cucumber, corn and turkey amongst the bowls over the lettuce greens.
  • Top with pickled onions and crumbled gorgonzola to taste. Drizzle with desired amount of dressing. Serve and enjoy!