Turkey Caesar Salad Wraps

December 2, 2012

I have a problem every year in the days following Thanksgiving. I have tons of leftovers, but my residual full-ness from the Thanksgiving feast lasts longer that I feel comfortable keeping the leftovers in my refrigerator (Experts say to keep leftover turkey for 2 days). So I made a Caesar Salad Wrap and added some diced turkey to use up the last of the leftovers. The combination was perfect and gave a little variety to the turkey filled Thanksgiving weekend.  I know this post is 1 week too late for this year (but I’m a little bit behind with posting my recipes, so maybe keep this in mind for next year).

Light dinner on a full stomach

Light dinner on a full stomach

Comments:

  1. I made the full amount of Caesar salad dressing, but only made enough salad today to make 3 wraps. I used the rest of the dressing the following day to make a serve a small salad along with dinner.

Wraps:
2 ounces finely grated Parmesan cheese (about 1 cup)
2-1/2 romaine hearts
6 burrito-sized tortillas
leftover turkey

  1. Make salad dressing according to the recipe below.
  2. Rip the romaine into 3/4″ pieces; then rinse and dry in a salad spinner. Grate up to 1 cup of Parmesan cheese (I grated 1/2-cup because only ate half the dressing today).
  3. Dice leftover turkey into 1/2″-cubes.
  4. Add romaine lettuce to a large bowl and add the desired amount of dressing. Toss until the lettuce is evenly coating. Add croutons, grated cheese and diced turkey, then mix gently.
  5. Add salad and evenly distribute croutons and turkey filling and wrap tightly.

Caesar Salad Dressing:
1 large clove garlic
3 tablespoons Lemon juice
1/2 teaspoon Worcestershire sauce
6 anchovy fillets
2 large egg yolks
5 tablespoons canola oil
5 teaspoons extra virgin olive oil
1/2 teaspoon pepper

  1. Peel garlic cloves. Press directly into a small bowl, and add lemon juice and allow to stand for 10 minutes.
  2. Meanwhile, minced the anchovies and use a fork to mash to form a paste.
  3. Add Worcestershire sauce, minced anchovies, and 2 egg yolks into garlic/lemon juice mixture. Whisk until it is combined.
  4. While whisking constantly, slowly pour the canola oil and olive oil into the bowl. Whisk until the dressing has become fully emulsified. Finally, whisk in 1/2 teaspoon pepper.
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