I'm a salad junkie. Salads have come a long way from the '70s iceberg with a flavorless tomato wedge and radish slice that we grew up with.
This salad is my attempt to recreate a really good one I had at Alo restaurant in Dallas. Alo serves "Mexican and Peruvian street food" in a contemporary setting. I've been there twice and really enjoyed it both times. I had this salad the first time and had a hard time not ordering it again the second time.
The salad combines "pulled" turkey, dried cherries, apples, toasted walnuts, white cheddar and a lime-mustard vinaigrette. I subbed dried cranberries for the cherries, just because I like them better. And since it was St. Patty's, I used an Irish cheddar. I like to use a veggie peeler to get bigger shards of the cheese.
It's a good end-of-winter/early spring salad because it has the bright flavors you crave, but uses easily accessible apples and dried fruits available this time of year.
This makes a great full meal salad for lunch or dinner.
This is more of a guideline than a recipe. How much you want of each ingredient depends on you and how many you're feeding. One small apple and a handful of cranberries and nuts per person is about right. I roasted a 2.25 pound bone-in turkey breast and had enough for 4 salads and several sandwiches too. I am listing specific amounts for the dressing just to give you a sense of proportion. It should make enough to dress four salads.
Granny Smith apples
grated white cheddar
Romaine hearts or spring mix greens
meat from roasted turkey breast, pulled into shreds
3 tablespoons lime juice
1 tablespoon Dijon mustard
8 tablespoons olive oil
2 tablespoons agave or honey
salt and pepper
Combine dressing ingredients in a small bowl and whisk together.
On individual plates, layer greens, apples, shredded turkey, walnuts, cranberries and cheddar. Drizzle with dressing and serve immediately.
Mar 21, 2009