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Recipes

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Washington Post
Chopped Turkey Club Salad with Basil Balsamic Dressing

Club becomes salad

With this sandwich-inspired salad, you get to enjoy a classic flavor combination, skip the bread and cut way back on the bacon. The basil-balsamic dressing is lighter than a mayonnaise-based spread.

I like to serve it as a meal in a big bowl with the ingredients laid out across the lettuce. Bring it to the table that way, then dress and toss the salad just before serving. I use an extra-sharp cheddar; crumbled instead of cut, the cheese blends in better.

Chopped Turkey Club Salad with Basil Balsamic Dressing

Make ahead: With the exception of the avocado, everything can be cut, crumbled, chopped and refrigerated up to 12 hours in advance. Assemble just before serving.

1 tablespoon balsamic vinegar

2 tablespoons red wine vinegar

2 teaspoons Dijon-style mustard

About 1/2 cup loosely packed basil leaves, finely chopped

1/4 teaspoon sugar, or to taste

Salt

Freshly ground black pepper

1/4 cup olive oil

About 12 ounces lettuce(s) of your choice, trimmed, cleaned and cut into squares no larger than 1/2 inch

12 ounces cooked turkey breast, cut into cubes no larger than 1/2 inch (3 cups)

12 ounces roma tomatoes, cut into 1/4 -inch pieces

Flesh of 1 ripe avocado, cut into 1/4 -inch pieces

6 ounces extra-sharp white cheddar, crumbled into 1/4 -inch pieces (scant 2 cups)

3 ounces sliced applewood or hickory smoked bacon, cooked, drained and crumbled

Whisk together the balsamic and red wine vinegars, mustard, basil and sugar in a medium bowl; season with salt and pepper to taste. Slowly drizzle in the oil, whisking to form an emulsified dressing. Taste, and adjust the seasoning as needed.

Line a large, shallow serving bowl with the lettuce. Working with one ingredient at a time, form channels or lines of the turkey, tomatoes, avocado, cheese and bacon across the surface. Bring to the table and pour the dressing over the salad; toss to incorporate.

Serve right away. Makes 4 to 6 servings.

– Stephanie Witt Sedgwick, Washington Post

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