Pulled Turkey Salad with Mustard Croutons and Cayenne Lemon Vinaigrette
This recipe is courtesy of the legendary Chef Dan Holzman, cofounder of The Meatball Shop and longtime Heritage customer.
Ingredients:
For the Cayenne Lemon Vinaigrette
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon white distilled vinegar
- 1/2 teaspoon Salt plus more to taste
- 1/2 teaspoon sugar
- Pinch cayenne pepper
- 1/2 cup extra virgin olive oil
For the Mustardy Croutons
- 1 tablespoon melted butter
- 1 small clove Garlic, minced
- 1 tablespoon dijon mustard
- 1 teaspoon chopped tarragon or substitute parsley
- 1/4 teaspoon kosher salt
- 2 cups torn country style French bread
For the Salad
- 3-4 cups pulled leftover turkey meat, skin removed
- ¾ cup Cayenne Lemon Vinaigrette
- 2 cups Mustardy Croutons
- 1/2 cup sliced celery
- 1/2 cup picked parsley
- 1 cup thinly sliced cauliflower
- 1 cup sliced green cabbage
- Salt and freshly ground black pepper to taste
Preparation:
For the Cayenne Lemon Vinaigrette
In a medium bowl, mix together all ingredients except the oil. Drizzle oil slowly into the mixture while whisking vigorously to emulsify.
For the Mustardy Croutons
Makes about 2 cups. Preheat oven to 350º F. In a small bowl, toss all ingredients together. On a baking pan, arrange croutons in a single layer. Bake for about 30 minutes, stirring the croutons every five minutes so they cook evenly. Let cool completely before using.
For the Salad
Toss all of the ingredients and season with lemon cayenne vinaigrette to taste.
In a bowl, combine all ingredients except the Cayenne Lemon Vinaigrette. Dress the salad with the vinaigrette to taste.