Shelly's Recipe

CAESAR TURKEY SALAD

Category: Salads - Poultry

Croutons
1 loaf French or Italian bread
3 tbsp extra-virgin olive oil, plus 1/2 cup
1 garlic clove, minced

Dressing
3 cloves peeled
1/2 tsp dried oregano
salt and pepper
3 anchovy fillets
2 tsp Dijon mustard
1/2 lemon, juiced
2 tbsp red wine vinegar
1 tsp Worcestershire sauce

Salad
2 romaine lettuce hearts, cut in 2-inch pieces
2 bunches watercress, trimmed
1 hard boiled egg
1 cup shredded Pecorino Romano
1/2 cup chopped parsley
1 lb cooked turkey, diced

Preheat oven to 400. Remove the crust from the bread, then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes. The croutons should be crisp but not too hard to pierce with a fork.

Dressing: In a food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined.

Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and turkey, toss well. Season with salt and pepper, and serve immediately.

NOTE: Can substitute good bottled Caesar dressing instead.