If you’ve ever rummaged through my website, TheAnthonyKitchen.com, you are probably well aware that diets and my style of cooking don’t always form a symbiotic relationship. Comfort food is where my heart is. Unfortunately, it’s also where the majority of the calories lie. However, every now and again, I surprise myself and come up with a dish that not only lightens up my heart, but could potentially lighten things up on the scale as well. This recipe just so happens to be one of them.
Fresh, vibrant and packed with flavor, this impressively good-looking dish pairs beautifully with a chilled glass of white wine, and is perfect for entertaining both at lunch and dinnertime. Enjoy.
A healthy delicious salad full of flavor! Featuring oven-roasted cherry tomatoes, perfectly cooked turkey cutlets, bacon, and a creamy avocado dressing!
- 2 teaspoons olive oil plus 2 tablespoons more if not using bacon
- 2 1/2 teaspoons TAK House Seasoning recipe at TheAnthonyKitchen.com
- 1 pound turkey cutlets
- 6 slices cold thick-cut bacon, diced (optional)
- ¼ cup water
- 2 cups firm grape tomatoes
- Pinch of Kosher salt
- Pinch of black pepper
- 1 bunch of Green Leaf lettuce chopped, washed and dried
- 1 ½ cups croutons if desired
- 1 1/2 cups buttermilk
- 1 avocado plus half of another, cubed
- 1 bunch scallions white and light green parts only, chopped
- ¼ cup parsley roughly chopped
- 2 tablespoons Tarragon or White Wine vinegar
- 1 teaspoon Kosher salt
- ½ teaspoon Worcestershire Sauce
- Generous pinch of black pepper
Preheat the oven to 400°
Pat cutlets dry with a paper towel. Drizzle cutlets with olive oil and rub in on both sides. Sprinkle with half of the TAK Seasoning, pat to adhere, turn over and repeat using the remaining seasoning. Set aside until ready to use.
In an oven-safe sauté pan or skillet, fry the diced bacon over medium-high heat for 6-8 minutes or until cooked through. Using a slotted spoon, remove bacon from the pan and set aside to drain on a paper towel. Remove pan from the heat and carefully spoon out the majority of the grease, leaving only a thin layer behind. Return pan to the stovetop over medium-high heat.
If you are not using bacon, add a tablespoon of olive oil to a saute pan and place over medium-high heat.
Add the turkey cutlets, taking care not to overcrowd the pan and searing in batches if necessary. Cook for 3 1/2 – 4 minutes on each side. Do not jostle while cooking. Transfer the cutlets to a cutting board and set aside until ready to use.
Add a ¼ c of water to the pan and using a wooden spoon or spatula, scrape up any browned bits. Add grape tomatoes and stir to coat. If not using bacon, it may be necessary at this point to add an additional tablespoon of oil to the tomatoes. Add salt and pepper and stir once more. Carefully, transfer the pan to the oven and roast for 6-8 minutes, just until skins begin to wrinkle slightly.
Once the turkey has cooled, chop or shred into bite-sized pieces. To arrange the salad, add lettuce to a large bowl or platter. Top with the roasted tomatoes, bacon and croutons. Serve with Avocado-Green Goddess Dressing on the side.
Add ingredients to a blender and process until smooth. Makes about 3 cups.
Would pair well with:
Dry White Wine, such as Sauvignon Blanc or Pinot Grigio