Turkey and Parmesan Salad

It is always nice to find a little different way to re-create the wheel, so to speak. This is fresh, tasty and a super-great summer main-meal salad. Just add a fresh roll or focaccio bread and a glass of wine. The deck or patio is on you to produce. I just gave you the props.


  • 1/4 cup red wine vinegar
  • 1 tbsp. finely chopped shallot
  • 1 tsp. sugar
  • 1 tsp. Dijon mustard
  • pinch of salt and pepper
  •  2 tbsp. olive oil
  • 1/2 cup avocado oil (any grocer carries it)**
  • 1  1/4 lb. turkey cutlets (approx.  1/4 inch thick)
  • 16-18 cups of fresh mixed baby greens, loosely packed
  • 1/4 cup shaved parmigiano-reggiano cheese (use a vegetable peeler)

Whisk together the vinegar, shallot, sugar, mustard salt and pepper until well combined. Add 1/2 cup of  avocado oil in a stream, whisking until blended.

Put the turkey in a large shallow baking dish and pour 1/4 cup of the dressing over and marinate for about 10-15 minutes, turning once in a while. Remove and pat dry. Be sure to discard the marinade.

Put 1 tbsp. of oil in a skillet until it ALMOST smokes and saute half of the cutlets, turning once until browned and cooked through. Transfer to a cutting board and cover with foil. Repeat cooking the remaining turkey, using the other tbsp. of oil, in the same way.

Slice along the grain into 1/2 inch wide strips.

In a large bowl, toss the greens with the vinaigrette until well coated. Test the waters by using only half of the dressing and adding more to taste. Divide into large, pretty bowls or plates, top with the turkey strips and shaved cheese.

What did I tell you? Easy…tasty and a wonderful meal for a hot summer day.


** avocado oil is better for your heart and keeps the arteries from clogging. Leaves a nice flavour , is not overpowering.


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