With this sandwich-inspired salad, you get to enjoy a classic flavor combination, skip the bread and cut way back on the bacon. The basil-balsamic dressing is lighter than a mayonnaise-based spread.
One can serve it as a meal in a big bowl with the ingredients laid out across the lettuce. Take it to the table that way, then dress and toss the salad just before serving.
Chopped Turkey Club Salad With Basil Balsamic Dressing
1 tablespoon balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
About 1/2 cup loosely packed basil leaves, finely chopped
1/4 teaspoon sugar, or to taste
Salt and ground black pepper
1/4 cup olive oil
About 12 ounces lettuce of your choice, trimmed, cleaned and cut into squares no larger than 1/2 inch
12 ounces cooked turkey breast, cut into cubes no larger than 1/2 inch (3 cups )
12 ounces roma tomatoes, cut into 1/4-inch pieces
Flesh of 1 ripe avocado, cut into 1/4-inch pieces
6 ounces extra-sharp white cheddar, crumbled into 1/4-inch pieces
3 ounces bacon, cooked, drained and crumbled
Whisk together the balsamic and red wine vinegars, mustard, basil and sugar in a medium bowl; season with salt and pepper to taste. Slowly drizzle in the oil, whisking to form an emulsified dressing. Taste, and adjust the seasoning as needed.
Line a large, shallow serving bowl with the lettuce. Working with one ingredient at a time, form channels or lines of the turkey, tomatoes, avocado, cheese and bacon across the surface. Bring to the table and pour the dressing over the salad; toss to incorporate.
Makes 4 to 6 servings.
Food on 05/21/2014