Food & dining

sunday supper

Recipe for Cobb salad

Charlie Mahoney for The Boston globe

Serves 4 with leftovers

DRESSING

cup white or red wine vinegar
2teaspoons Dijon mustard
Salt and pepper, to taste
cup olive oil

1. In a bowl, whisk the vinegar, mustard, salt, and pepper.

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2. Gradually whisk in the olive oil until the dressing emulsifies. Taste for seasoning and add more salt and pepper, if you like.

SALAD

4eggs
4thick slices (1¼ pounds) turkey breast
4thick slices (1¼ pounds) baked ham
2ripe avocados
Juice of 1 lemon
1pint cherry tomatoes
1head green leaf, red leaf, or Boston lettuce (or a combination), cored and torn up
¼pound blue cheese, thickly sliced
Salt and pepper, to taste

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1. Bring a saucepan of water to a boil. Add the eggs and cook exactly 10 minutes. Transfer to a bowl of very cold water. Crack the shells and remove a strip from each egg. Return to very cold water. When eggs are cool, peel the shells. Dry the eggs on paper towels; halve or quarter them.

2. Cut the turkey into thick strips; cut the ham into thick strips. Set aside of each for the sandwiches. In a bowl, toss the remaining turkey and ham with a spoonful of the dressing.

3. Halve the avocados, core them, and slice the flesh thickly. Sprinkle all over with lemon juice.

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4. Halve or quarter the cherry tomatoes and toss them in a bowl with a spoonful of the dressing.

5. On 4 deep plates or bowls, arrange the lettuces. Add cherry tomatoes, turkey and ham, avocado, and blue cheese. Spoon the dressing on top. Garnish with the eggs and sprinkle with salt and pepper.

Sheryl Julian

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