Grilled Turkey with Spring Kale Caesar
Ingredients
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
- Soak the romaine, kale, fennel and radishes in ice water for 20 minutes. Spin dry.
- Make the dressing by mashing the garlic and anchovies to a paste with a pinch of salt.
- 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.
- 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.
- Toss the greens in desired amount of Caesar Dressing, adding the Parmesan shavings and crispy chickpeas.
- 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.