California Cobb Lettuce Wraps with Blue Cheese Drizzle

Photo by Cyle Suesz

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6-8 Servings

  • 1½ pounds turkey (sliced ¼” thick)
  • ¾ pound cheddar cheese, sliced ¼” thick
  • 4 hard boiled eggs, peeled and crumbled
  • 3 ripe Haas avocados
  • ¼” cubes tossed in lemon juice
  • 4 tablespoons fresh lemon juice, divided
  • 1 pint grape tomatoes, halved
  • 1 bunch scallions, thinly sliced
  • 6 tablespoons extra virgin olive oil
  • 16-20 large romaine lettuce leaves (from 2 hearts of romaine)
  • 1 pound bacon, cooked and crumbled
  • 2 tablespoons chopped chives
  • Dressing
  • 1 cup mayonnaise
  • 1 cup crumbled Gorgonzola cheese
  • ¼ cup half and half
  • ¼ cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons reserved bacon fat (from above)
  • Salt and freshly ground pepper to taste
  1. In a small bowl, toss avocado chunks with one tablespoon of lemon juice. Combine remaining lemon juice and olive oil in small bowl and set aside.
  2. In a medium bowl, combine mayonnaise with Gorgonzola crumbles and stir. Whisk in half and half, vinegar, mustard and reserved bacon fat. Season with salt and a pepper.
  3. Arrange lettuce leaves on a large platter. In a large bowl, toss together turkey, cheddar, eggs, tomatoes, and scallions. Gently fold in avocado. Dress with just enough of the olive oil and lemon juice mixture to lightly coat ingredients. Mound ¼ cup of salad onto each lettuce leaf, and sprinkle crumbled bacon. Drizzle with blue cheese dressing and chopped chives. Serve remaining dressing on the side.
  • from Ellen Gansen, Charleston, SC

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