Lynn Crawford's Pitchin' In by Lynn Crawford

Author:Lynn Crawford [Crawford, Lynn]
Language: eng
Format: epub
ISBN: 9780143183396
Publisher: Penguin Canada
Published: 2013-07-30T16:00:00+00:00

TURKEY CLUB SALAD

Here’s a deconstructed version of the diner classic that goes places no ordinary clubhouse sandwich has ever been. Golden fried turkey, ripe beefsteak tomatoes, turkey bacon, avocado, and butter lettuce get drizzled in a rich, lip-smacking turkey wing vinaigrette. Your life will never be the same.

Serves 4

For the Turkey Wing Vinaigrette (makes 1 cup/500 mL)

1 tbsp (30 mL) olive oil

2 turkey wings (or 6 chicken wings), chopped into 1-inch (2.5 cm) pieces

2 cloves garlic, chopped

2 shallots, thinly sliced

1 sprig thyme

1 bay leaf

¼ cup (60 mL) sherry vinegar

1 cup (250 mL) chicken stock (page 245)

3 tbsp (50 mL) hazelnut oil

2 tbsp (30 mL) finely chopped parsley

Salt and pepper

For the Turkey Club Salad

½ lb (250 g) turkey breast, sliced crosswise into 4 slices

1 egg

½ cup (125 mL) dried bread crumbs

2 tbsp (30 mL) chopped parsley

1 tbsp (15 mL) all-purpose flour

1 tsp (5 mL) salt

¼ cup (60 mL) vegetable oil

8 slices turkey bacon

2 beefsteak tomatoes, sliced

Salt and pepper

Leaves from 1 head butter lettuce

1 avocado, peeled and thinly sliced

½ cup (125 mL) cherry tomatoes, sliced, for garnish

To make the turkey wing vinaigrette, in a large skillet over medium heat combine the olive oil and turkey wings. Cook the wings, stirring occasionally, until golden brown, about 12 minutes. Add the garlic, shallots, thyme, and bay leaf; cook, stirring occasionally, until the shallots are translucent. Deglaze with 3 tbsp (50 mL) of the sherry vinegar and cook down until it has almost evaporated. Add the chicken stock; simmer until reduced to ¾ cup (175 mL). Strain through a fine-mesh sieve into a small bowl. Whisk in the hazelnut oil and remaining sherry vinegar. Stir in the parsley and season with salt and pepper. Set aside, keeping warm.

To begin the salad, pound the turkey slices between 2 sheets of plastic wrap until thin. In a shallow bowl, lightly beat the egg with 1 tbsp (15 mL) water. In a second shallow bowl, combine the bread crumbs, parsley, flour, and salt. Dip the turkey cutlets in the egg, then coat with the bread crumb mixture.

In a large skillet over medium-high heat, heat the vegetable oil. Cook the turkey cutlets one at a time until golden brown and cooked through, 3 to 4 minutes on each side. Meanwhile, in another skillet over medium heat, cook the turkey bacon until crisp.

Season the tomato slices with salt and pepper. Place tomato slices onto the 4 serving plates and top with turkey bacon. Place the lettuce on top of the bacon and top with the turkey cutlets and cherry tomatoes. Garnish with the avocado slices and drizzle the salad with the warm vinaigrette.

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