Turkey caesar salad

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Ingredients

A fantastic way to use up leftover roast turkey!

For the salad

  • 2 little gem lettuces
  • 350g RSPCA Assured labelled cooked turkey
  • 6 rashers RSPCA Assured labelled cooked bacon
  • 3 anchovy fillets, halved
  • 75g croutons
  • 25g parmesan cheese, shaved

For the dressing

  • 125g mayonnaise
  • 1/2 clove garlic, finely chopped
  • 3 anchovy fillets, chopped
  • Juice of 1/2 lemon
  • 1 tbsp olive oil
Method
  • Separate the lettuce leaves, wash, dry and place in a large serving bowl.
  • Rip or slice the cooked turkey and roughly chop the cooked bacon.  Add to the lettuce and sprinkle over the anchovies and croutons.
  • Make the dressing by placing the mayonnaise in a mixing bowl.  Add the garlic, anchovies and lemon juice.  Mix well, adding a little olive oil if the dressing is too thick.
  • Pour the dressing over the lettuce and toss.  Sprinkle the parmesan shavings over the salad and serve.

Tip

  • Use your potato peeler to make delicate parmesan shavings.
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