Turkey Breast, Cranberry & Brie Cobb Salad
This Cranberry Brie Cobb Salad is a fresh and flavorful dish featuring tender, sliced Rossdown turkey breast. Packed with protein and healthy fats, this salad is a satisfying meal that showcases a delightful combination of sweet, savoury, and creamy flavours.
Ingredients
- 1 turkey breast
- 1/2 tsp each salt and freshly cracked black pepper
- 1 tbsp vegetable oil
- 4 eggs
- 1 head iceberg lettuce, chopped into bite-size pieces
- 6 slices bacon, cooked and cut into 1/2" pieces
- 200 g brie, cut into 1" wedges
- 1 apple, cored and cut into 1/2" pieces
- 1 avocado, cut into 1/2" pieces
- 1/2 cup dried cranberries
- 1/4 cup sliced chives
Cranberry Vinaigrette
- 1/2 cup cranberry sauce
- 1/4 cup apple cider vinegar
- 1/2 shallot, roughly chopped
- 1 tbsp Dijon
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/2 cup olive oil
Instructions
- Preheat oven to 350 degrees F.
- Season turkey breast on both sides with salt and pepper.
- In a small skillet, set over medium heat. Brown turkey on one side.
- Flip breast then transfer to oven and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F.
- Cool and slice.
- In a small pot, bring to a boil enough water to cover the eggs.
- Once boiling, carefully lower eggs and cook for 9 minutes.
- When cooked, cool under running water and peel.
- Cut into quarters and set aside.
- Pile the lettuce into the centre of a large serving bowl or platter and drizzle with half the dressing.
- Arrange sliced turkey, bacon, eggs, brie, apple and avocado in rows or neat piles.
- Sprinkle with dried cranberries and sliced chives.
- Let diners serve themselves with remaining cranberry vinaigrette on the side.
Cranberry Vinaigrette
- In food processor, combine all ingredients except olive oil. Puree until smooth.
- With food processor still running, slowly drizzle in olive oil until emulsified.
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