Turkey Cobb Salad

• 4 large eggs
• 1 1/8 teaspoons smoked paprika
• Kosher salt and freshly ground pepper
• 1 1/2 pounds turkey cutlets
• 3 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 2 romaine lettuce hearts, chopped
• 1/2 avocado, peeled and chopped
• 1/4 cup crumbled blue cheese (about 1 ounce)

1. Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes.
2. Transfer to a bowl of ice water to cool.
3. Meanwhile, preheat the broiler.
4. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl.
5. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture.
6. Broil until just cooked through, about 3 minutes per side.
7. Transfer to a plate and set aside while you make the dressing.
8. Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl.
9. Whisk in the olive oil along with any collected juices from the turkey.
10. Finely chop 1/4 cup of the tomatoes and add to the dressing.
11. Peel and halve the hard-boiled eggs.
12. Discard the yolks or save for another use.
13. Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes.
14. Chop the turkey, add to the bowl and toss.
15. Divide the salad among bowls and sprinkle with the blue cheese.
16. Per serving: Calories 431; Fat 22 g (Saturated 5 g); Cholesterol289 mg; Sodium 700 mg; Carbohydrate 7 g; Fiber 3 g; Protein 51 g
17. Photograph by Christopher Testani

eggs, paprika, kosher salt, turkey cutlets, red wine vinegar, extravirgin olive oil, cherry tomatoes, romaine lettuce hearts, avocado, blue cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-cobb-salad-recipe.html (may not work)