Chopped Salad with Meyer Lemon Vinaigrette

The Culinary Institute of America

For the Meyer Lemon Vinaigrette:
    • 4 oz. The Perfect Purée Meyer Lemon Concentrate, thawed
    • 1 oz. The Perfect Purée Blood Orange Concentrate, thawed
    • 4 oz. champagne vinegar
    • 1 tbsp. ginger, freshly chopped
    • 2 tbsp. sugar
    • 1 tbsp. cilantro, freshly chopped
    • 2 tbsp. kosher salt
    • 1 tbsp. pepper
    • 12 oz. extra virgin olive oil
Method for the Meyer Lemon Vinaigrette:
1. Combine all but oil in large mixing bowl and mix to blend. Slowly pour the oil into the mixture while constantly mixing with a whisk to emulsify the oil into the vinegar base.
2. If dressing separates under refrigeration, set at room temperature for a few minutes before shaking well and dressing salad.
For the Turkey and Vegetable Salad:
    • 8 oz. Foster Farms Turkey Breast, ready to cook
    • 1 lb. assorted veggies (sweet peppers, cauliflower, carrots, broccoli, cucumber, cabbage, squash, celery root; softer veggies such as tomato and avocado should be used as garnish)
    • 6 oz. meyer lemon vinaigrette
    • Salt & pepper to taste
Method for the Turkey and Vegetable Salad:
1. Dice vegetables and the turkey breast as fine as you can. Than on a large cutting board dress the vegetables with 6 oz. of dressing. Start chopping and when you think you’re done, keep chopping. Season the salad with kosher salt and fresh ground pepper.
2. Spoon the “slaw” into a 4 oz. ramekin and invert onto a chilled salad plate. Garnish with an avocado fan and a couple of croutons then sprinkle with feta cheese.