I can’t even begin to tell you how long I’ve been obsessed with the cobb salad.

I ordered the english version (chef’s salad) the entire summer (the summer I turned 10) we spent in england with my family. Everytime we went to the san diego yacht club growing up (my grandparents were avid sailors and have won several titles - hello multiple lipton cup wins; hello america’s cup trainers) the cobb salad was my go to. And where today, you mostly find cobb salads with grilled chicken and a blue cheese or ranch dressing (still order it… ranch always… but still); the sdyc cobb salad harkened back to the original brown derby cobb with turkey and champaign vin. And to me, that’s the gold standard.

So much so, that when we took the kids to disney world several years ago, I made sure we had reservations at the brown derby, so I could taste the original. Because… yes, please.

I’m not a big fan of blue cheese, so my version swaps out humbolt fog instead. But only a champaign vin will do. And it’s perfect to make anytime you’ve got leftover roasted turkey in the house… so maybe keep this one in your back pocket for post thanksgiving recovery.

Ingredients:

3 cups iceburg lettuce (about 1/2 head); chopped

1 1/2 chicory (curly endive); chopped

1 cup watercress; chopped

2 cups chopped cooked turkey breast

1 roma tomato, chopped

2 hard boiled eggs, chopped

6 - 8 strips of cooked bacon, chopped

1 avocado, pitted, peeled, and chopped

2 green scallions, chopped

1/4 lb humbolt fog, crumbled

dressing

1/2 cup champagne vinegar

4 Tbsp water

1 Tbsp lemon juice

1/4 tsp pepper

1/2 tsp salt

2 1/2 tsp sugar

1 tsp course ground dijon mustard

1/2 tsp worcestershire sauce

1/2 cup avocado oil

2 Tbsp evoo

1 garlic clove, minced

Directions:

Toss mixed lettuces together.

Place on serving plate.

Top with tomato, turkey, egg, bacon, avo, and humbolt fog. Scatter with scallions.

Drizzle dressing over top.

Serve.