Caesar Salad with Leftover Shredded Turkey
Salads are great for using up leftovers, and this version of a classic Caesar is delicious with both Christmas turkey in place of chicken, and ham in place of bacon.
Ingredients
For the Dressing:
1 egg yolk
1 clove garlic
3 anchovies
1 tsp Dijon mustard
1 tsp lemon juice
¼ cup mild olive oil
For the Salad:
3 eggs, room temp
1-2 slices of ham (approximately 50g), roughly sliced, or use cooked bacon
1 clove garlic
1 Tbsp olive oil
1 cup day-old bread, cut into 1cm pieces
2 baby cos lettuces, torn or cut into bite sized pieces
200g cooked turkey, sliced or shredded into bite sized pieces
Grated parmesan, to serve
Method
For the Dressing:
Put the egg yolk, garlic, anchovies, mustard, and lemon juice in a stick blender and blitz until smooth. Slowly drizzle in the oil until thick and emulsified. Set aside (if you think it is too thick add a splash of water).
For the Salad:
Put the eggs into a small pot, cover with water, bring up to a boil and cook for 6 minutes. Plunge into cold water and, when cool enough to handle, peel off the shells. Set aside.
To make the croutons, use the side of your knife to mash the garlic with a little salt. Add it to a bowl with the olive oil and bread, then toast the mix in a frying pan, stirring often, until golden (or bake in a 180°C oven for 10 mins). Drain on paper towels and sprinkle with salt.
To assemble, put the cos, ham, croutons, and turkey into a large bowl. Add enough dressing to coat the salad, then transfer to a large bowl or platter. Cut the eggs into halves and nestle into the salad. Finely grate the parmesan over the top to finish.