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  • Grilled Turkey with Spring Kale Caesar

    Ingredients

    Yield: 8 servings

    • Ingredients
      Amount
    • Butterball® Mesquite Smoked Turkey Breast
      8x5-6oz, 1/2 inch slices

    • Ingredients
      Amount
    • Ground cumin
      1 Tbsp.
    • Chipotle powder
      1 Tbsp.
    • Paprika
      1 Tbsp.
    • Dried oregano
      1 tsp.
    • Kosher Salt
      1 Tbsp.
    • brown sugar
      1 Tbsp.

    • Ingredients
      Amount
    • Anchovy
      2 fillets
    • Garlic, mashed to a paste
      2 cloves
    • Kosher salt
      a pinch
    • Dijon mustard
      1 tsp.
    • Worcestershire Sauce
      2 tsp.
    • Tabasco or other hot sauce
      1 tsp.
    • Lemon juice
      2-3 Tbsp.
    • Mayonnaise
      1 cup
    • Water
      1-2 Tbsp. for thinning out
    • Parmigiano Reggiano, grated
      1/2 cup
    • Salt
      to taste
    • Black pepper
      to taste

    • Ingredients
      Amount
    • Romaine lettuce, sliced
      4 oz.
    • Kale, torn into bite size pieces
      4 oz.
    • Fennel, sliced paper thin
      4 oz.
    • Radish, sliced paper thin
      3 oz.
    • Ice water
      to cover
    • Crispy-fried chickpeas
      as desired
    • Parmigiano Reggiano shavings
      as desired

    Method

    1. Soak the romaine, kale, fennel and radishes in ice water for 20 minutes. Spin dry.
    2. Make the dressing by mashing the garlic and anchovies to a paste with a pinch of salt.
    3. Add the Dijon, Worcestershire, Tabasco, lemon juice and stir together. Whisk in the mayonnaise and add a little water if the dressing is too thick. Stir in the parmesan and adjust the flavor with salt and pepper adding a little more lemon juice if desired.
    4. Slice the Butterball® Mesquite Smoked Turkey Breast into 2 - 3 oz slices per person–approximately ¼ inch thick. Sprinkle both sides lightly with the Chipotle Rub. Grill the turkey slices to achieve nice marks and color.
    5. Toss the greens in desired amount of Caesar Dressing, adding the Parmesan shavings and crispy chickpeas.
    6. Place a large amount of salad on top of the hot grilled turkey and serve immediately.
     Note: There are many different types of turkey you might consider adding to this recipe including: confit, smoked turkey and chorizo.