463 Cobb Recipe
chopped romaine, Duroc ham, roasted turkey, Duroc lardons, roasted tomatoes, tart apples, red onion, feta, buttermilk ranch dressing
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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
Prepare the Ingredients
Begin by washing and chopping the romaine lettuce into bite-sized pieces. Dice the Duroc ham and roasted turkey into cubes. If the lardons are not pre-cooked, cook them in a skillet over medium heat until crispy, then drain on paper towels.
- 2
Roast the Tomatoes
If you are roasting fresh tomatoes, preheat the oven to 400°F (200°C), halve the tomatoes, drizzle with olive oil, and season with salt and pepper. Roast for about 20-25 minutes, or until tender and slightly caramelized.
- 3
Prepare the Apples
Core and slice the tart apples into thin wedges. You may leave the skin on for added texture and color.
- 4
Slice the Red Onion
Thinly slice the red onion and set aside. You can soak it in cold water for a few minutes to reduce its sharpness, if desired.
Assembly
- 5
Combine Salad Ingredients
In a large salad bowl, combine the chopped romaine, Duroc ham, roasted turkey, crispy lardons, roasted tomatoes, tart apple slices, and red onion.
- 6
Add Feta Cheese
Sprinkle the crumbled feta cheese over the top of the salad mixture.
- 7
Dress the Salad
Drizzle the buttermilk ranch dressing over the salad and toss gently to combine all ingredients evenly.