member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Meat/Fish: Turkey Chopped Salad


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    1/2 pound raw bacon, chopped
    2 tablespoons to 1/4 c. Dijon mustard
    1/4 cup sherry vinegar
    1 tbl. honey -- (1 to 2)
    salt, fresh ground black pepper
    1 pound roasted turkey meat, diced
    4 ounces blue cheese, crumbled
    4 large hard boiled eggs, thin sliced
    4 Roma tomatoes, cored, seeded, diced
    1 head icberg lettuce, chopped
    1/2 cup chopped green onions
    1 cup flour
    1 large red onion, cut into thin rings
    1 tablespoon finely chopped parsley

    Recipe



    Preheat the fryer. In a saute pan, over medium heat, cook the bacon until crispy, about 6 to 8 minutes. Remove the bacon and drain on paper towels. Whisk the mustard, vinegar, and honey, all to taste, into the bacon fat. Season with salt and pepper. Set aside. In a large bowl, combine the turkey, cheese, eggs, crispy bacon, tomatoes, avocados, lettuce, and green onions. Season with salt and pepper. Mix well.

    Season the flour with salt and pepper. Dredge the red onion rings in the seasoned flour, coating completely and shaking off the excess. Fry the onion rings until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt. Toss the lettuce with the dressing. Season with salt and pepper. To serve, mound a quarter of the salad in the center of each serving plate. Pile the onions on top of each salad. Garnish with parsley. Yield: 4 servings

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |