Turkey Caesar Salad with Walnut Bread Croutons

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

One of the great things about having leftover bread is that you can turn it into croutons. Caesar salad is popular because of its rich flavors set against the crispness of romaine lettuce. Walnut bread croutons and roast turkey make this a salad worthy of starring as an entrée.

Ingredients

	½	loaf Walnut Bread, cut into ¾-inch cubes
	2	large garlic cloves, minced
	1	cup mayonnaise
	1	Tbsp. fresh lemon juice
	3	Tbsp. buttermilk or nonfat milk
	1	Tbsp. anchovy paste
	2	heads romaine lettuce, torn into bite-sized pieces (see Cook’s Note)
	½	cup (2 ounces) grated Parmesan cheese
	4	slices Roast Breast of Turkey cut into ¼-inch strips
	~	Freshly ground pepper to taste

Steps

Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and toast in the oven until crunchy, about 20 minutes. In a small bowl, whisk the garlic, mayonnaise, lemon juice, buttermilk, and anchovy paste together. Put the croutons, romaine, Parmesan, and turkey in a large bowl. Add the pepper and dressing and toss thoroughly. Serve.

Notes

Some romaine heads are simply huge, in which case 2 may be a little too much lettuce. Use your own judgment about whether to use all of both heads. Remember to use a salad spinner or paper towels to dry the lettuce after washing so water on the leaves doesn’t dilute the dressing.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.