Carla Hall's Turkey Caesar Salad with Leftover Croutons

Carla Hall
Servings: 4-6
1 to 30 min

A Perfect Idea for Thankgiving Leftovers

  • Ingredients
  • step-by-step directions
Carla Hall's Turkey Caesar Salad with Leftover Croutons
  • 4 heads romaine lettuce hearts (washed and spun dried andtorn into bite-size pieces)
  • 3 cups leftover turkey (pulled into bite-size pieces)
  • ½ cup dried cranberries
  • ½ cup parmesan cheese (finely grated)
  • 2 cups leftover turkey dressing (cut into ½” cubes)
  • 1 tablespoon olive oil
  • 2 flat anchovy fillets (rinsed and drained)
  • 4 garlic cloves (minced)
  • 2 teaspoons Sherry vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • Prepare croutons:  Preheat oven to 350°.   Toss stuffing cubes in olive oil.  Spread them on a baking sheet, and bake then in the middle of the oven for 12 to 15 minutes, or until they are golden. 
  • Prepare salad dressing:  Mince and mash anchovies with the garlic to form a paste.  In a bowl, whisk together the paste, vinegar, lemon juice, Worcestershire sauce and the Dijon.  Add the oil in a stream, whisking, and whisk until the dressing is emulsified. 
  • In a large bowl, toss the lettuce with the dressing, turkey, cranberries, cheese and croutons until well coated.  Serve immediately.  
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