Turkey Chopped Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Raw bacon - chopped
2 tablespoons	30ml	Dijon mustard - (to 1/4 cup)
1/4 cup	59ml	Sherry vinegar
1 tablespoon	15ml	Honey - (to 2 tbspns)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Roasted turkey meat - diced
4 oz	113g	Maytag blue cheese or other domestic chees - crumbled
4 oz	113g	Hard-boiled eggs - thinly sliced (large)
4		Roma tomatoes - cored, seeded,
		And diced
1		Avocado - peeled, diced (medium)
1		Iceberg lettuce - cleaned, cored,
		And chopped
1/2 cup	31g / 1.1oz	Chopped green onions
1 cup	62g / 2.2oz	Flour
1 cup	62g / 2.2oz	Red onion - cut thin rings (large)
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

Preheat the fryer.

In a saute pan, over medium heat, cook the bacon until crispy, about 6 to 8 minutes. Remove the bacon and drain on paper towels. Whisk the mustard, vinegar, and honey, all to taste, into the bacon fat. Season with salt and pepper. Set aside.

In a large bowl, combine the turkey, cheese, eggs, crispy bacon, tomatoes, avocados, lettuce, and green onions. Season with salt and pepper. Mix well.

Season the flour with salt and pepper. Dredge the red onion rings in the seasoned flour, coating completely and shaking off the excess. Fry the onion rings until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt.

Toss the lettuce with the dressing. Season with salt and pepper. To serve, mound a quarter of the salad in the center of each serving plate. Pile the onions on top of each salad. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP11) - from the TV FOOD - NETWORK

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