Man-Size Turkey Caesar Salad
This recipe was sent to us by Sian Reynolds, one of our online blogger mums. Her challenge was to cook a summer family meal using turkey for under £10.
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What we thought:
The sign of a good salad to me is one that, even when the plates are empty, your fork keeps heading to the bowl for just one more taste. This happened. The turkey was moist, the leaves crisp and the bacon crunchy. Parmesan and sundried tomato rolls were stuffed with the very few leftovers and I had dressing on my chin. Summer. At last.

 
Essential Ingredient:
Turkey Steaks
Ingredients
For the salad:

200g bacon

2 turkey steaks

200-250g new potatoes

2 little gem lettuces, leaves separated

A good couple of handfuls of fresh spinach

Olive oil, salt and pepper for the turkey


For the dressing:

4 heaped tablespoons mayonnaise

1 garlic glove, crushed

2 anchovies from a tin

A good hunk of parmesan, finely grated

Juice of 1 lemon



To serve:
Warm crusty rolls.
This turkey salad tastes like summer on a plate.
Method
  1. Place the bacon in a frying pan and fry until crispy and set aside
  2. Meanwhile, put the new potatoes on to cook in a saucepan of boiling water
  3. Rub each side of the turkey steaks with olive oil and season with sea salt and freshly ground pepper. Grill under a medium heat, turning once, so they are golden brown on both sides and cooked through. This will take around 8 minutes on each side, depending on the thickness of the steaks
  4. Make the dressing by placing all of the ingredients in a mini chopper or food processor and blitzing until combined and smooth
  5. Rinse the lettuce and spinach under cold running water, dry and place in a large salad bowl
  6. Drain the potatoes and once cool enough to handle, cut in half
  7. Once the turkey is cooked, slice into strips
  8. Scatter the turkey, potatoes and bacon onto the lettuce and spinach. Toss lightly. Either spoon all of the dressing over the salad, or add a little and serve the remaining dressing in a ramekin for people to help themselves.
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