Use leftover turkey to make this delicious club salad.
Directions for: Turkey Club Salad with Turkey Wing Vinaigrette
Ingredients
Turkey Club Saladlb(s) turkey breast, thinly sliced into 4 slices
1 egg
1 Tbsp water
cup bread crumbs
1 Tbsp flour
1 tsp salt
2 Tbsp chopped parsley
2 Tbsp olive oil
8 slices turkey bacon
1 avocado, thinly sliced
2 beef steak or heirloom tomatoes, sliced
4 cup garden lettuce leaves
Turkey Wing Viaigrettecup olive oil
2 turkey wings, chopped into 1 pieces
2 clove garlic, chopped
2 shallots, thinly sliced
2 sprig thyme, finely chopped
1 bay leaf
4 Tbsp sherry vinegar
3 cup low sodium chicken stock
4 Tbsp hazelnut oil
2 Tbsp chopped parsley
Salt and freshly ground pepper
Directions
Turkey Club Salad1. Pound turkey slices between two sheets of waxed paper until thin.
2. Beat egg lightly with water. Combine bread crumbs with flour, salt and parsley. Dip turkey in egg, then coat with bread crumb mixture. Chill for 1 hour.
3. Saut turkey scaloppini for about 3 minutes on each side, until golden brown and cooked through. Arrange on four individual plates.
4. In a large skillet over medium high heat, cook the turkey bacon for 3-4 minutes until crisp. Remove turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle salad with turkey wing vinaigrette.
Turkey Wing Viaigrette1. In a large skillet over medium heat add the olive oil and turkey wings. Cook the wings until caramelized, about 10 minutes, stirring occasionally. Add the garlic, shallots, thyme and bay leaf. Cook until shallots are translucent. Deglaze with vinegar and cook down until almost evaporated. Add chicken stock and reduce to 1 cup. Strain the liquid through a fine sieve into a small mixing bowl. Whisk in hazelnut oil. Add the parsley and season with salt and pepper.
See more: Turkey, Side, Dinner, Fry, Salad, Lunch