Recipe courtesy of Lynn Crawford
Turkey Club Salad with Turkey Wing Vinaigrette
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 695
- Total Fat
- 48
- Saturated Fat
- 9
- Carbohydrates
- 29
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 39
- Cholesterol
- 151
- Sodium
- 1112
- Total: 2 hr 20 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 45 min
Ingredients
8 ounces turkey breast, thinly sliced into 4 slices
1 egg
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
8 slices turkey bacon
2 beefsteak or heirloom tomatoes, sliced
1 ripe avocado, pitted, peeled and thinly sliced
4 cups garden lettuce leaves
Turkey Wing Vinaigrette:
1 tablespoon olive oil
2 turkey wings, chopped into 1-inch pieces
2 cloves garlic, chopped
2 shallots, thinly sliced
1 sprig fresh thyme, leaves finely chopped
1 bay leaf
4 tablespoons sherry vinegar
1 cup chicken stock
3 tablespoons hazelnut oil
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper
Directions
- Pound the turkey slices between 2 sheets of waxed paper until thin. Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour.
- Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates.
- In a large skillet over medium-high heat, cook the turkey bacon until crisp, 3 to 4 minutes. Remove the 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 the salad with Turkey Wing Vinaigrette.
- In a large skillet over medium heat, add the olive oil and turkey wings. Cook the wings until caramelized, stirring occasionally, about 12 minutes. Add the garlic, shallots, thyme and bay leaf. Cook until the shallots are translucent about 5 minutes. Deglaze with 3 tablespoons vinegar and cook down until almost evaporated. Add the chicken stock and reduce to 1/4 cup, about 20 minutes.
- Strain the liquid through a fine sieve into a small mixing bowl. Whisk in the hazelnut oil and remaining 1 tablespoon vinegar. Add the parsley and season with salt and pepper. Set aside, keeping warm.