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COMMENT:
After a big Thanksgiving dinner, we all look forward to a lighter
meal on the days following. The leftover turkey makes a perfect
salad for lunch or dinner.
INGREDIENTS:
- 1 loaf French or Italian bread
- 3 tbsp extra-virgin olive oil, plus ½ cup
- 1 garlic clove, minced, plus 3 cloves peeled
- ½ tsp dried oregano
- salt and pepper
- 3 anchovy fillets
- 2 tsps Dijon mustard
- ½ lemon, juiced
- 2 tbsps red wine vinegar
- 1 tsp Worcestershire sauce
- 2 romaine lettuce hearts, cut in 2-inch pieces
- 2 bunches watercress, trimmed
- 1 hard boiled egg
- 1 cup shredded Pecorino Romano
- ½ cup chopped parsley
- 1 pound cooked turkey, diced
METHOD:
Preheat oven to 400 degrees F. 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.
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.
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