Turkey and Blue Cheese Caesar (2-3)

A twist on a classic using leftover turkey from Xanthe Clay.

Turkey and Blue Cheese Caesar (2-3)
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Turkey and Blue Cheese Caesar (2-3)
Print Recipe
Ingredients
Servings:
Instructions
  1. To make the poultry scratchings, pull off all the leftover skin from the carcass. Lay the pieces right-side up on a baking tray (one with a lip to catch any fat that runs). Put them in the oven (around 160C-180C/Gas 3-4 is perfect, but they are adaptable, so perfect to cook when something else is in the oven). Bake until deep golden brown and crisp, about 15-20 minutes.
  2. Lift off the baking sheet with a fish slice and lay on kitchen paper to cool. Any fat in the tray can be poured into a ramekin and stored in a fridge.
  3. Crumble the cheese in a mini blender and add the egg, lemon juice, anchovies, garlic and oil. Blitz to a smooth dressing.
  4. Shred the turkey into small pieces and mix with a spoonful of the dressing.
  5. Arrange the lettuce leaves in a bowl, chopped if you like. Scatter over the turkey, then the rest of the dressing.
  6. Crumble on the turkey crackling or croutons. Scatter with chives and serve.
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