To my mind-set, leftover turkey is a present. The bones yield a tasty broth, and the meat may be included into an infinite number of scrumptious dishes. One among my favourite methods to take pleasure in boneless, skinless meat is to chop it into massive cube and use it in a Cobb Salad.
This 12 months I’m utilizing a Cobb Salad recipe from Natalie Thomson’s new cookbook, “The Grazing Desk” (Hamlyn). The salad is served with a perky sherry vinegar-based dressing on the aspect. The salad consists on a platter, every ingredient displayed in its personal particular person spot. Diners can construct their very own salad after which add dressing to go well with their desire. Thompson makes use of hen breasts in her recipe. I’ve taken the freedom of substituting turkey — white or darkish meat, or a few of each.
Cobb Salad
Yield: 4 servings
INGREDIENTS
Sherry Vinegar Dressing:
1/2 teaspoon Dijon mustard
1 garlic clove, minced
2 tablespoons sherry vinegar
1/3 cup extra-virgin olive oil
Pinch of salt
Salad:
1 head of Iceberg lettuce. shredded
2 to three cups diced boneless, skinless cooked turkey
6 slices of bacon, cooked till crisp, drained and coarsely chopped
2 ounces crumbled blue cheese
8 to 10 halved cherry tomatoes
4 hard-cooked eggs, peeled, quartered
2 avocados, sliced
1 medium purple onion, sliced
1/2 cup entire corn kernels (defrosted frozen kernels, patted with paper towel)
DIRECTIONS
1. For dressing: Place all dressing elements in a jar and seal securely with lid. Shake vigorously to mix and emulsify.
2. For salad: Organize all of the salad elements in sections on a platter. Serve with dressing alongside in a small pitcher so that everybody can construct and costume their very own salad.
Supply: Tailored from “The Grazing Desk: Find out how to Create Lovely Boards, Meals Platters and Extra” by Natalie Thomson (Hamlyn)
Award-winning meals author Cathy Thomas has written three cookbooks, together with “50 Greatest Vegetation on the Planet.” Observe her at @CathyThomas Cooks.com.
