Chopped Salad with Cranberry-Orange Vinaigrette

Print Recipe Chopped Salad with Cranberry-Orange Vinaigrette

Servings:

2 boneless, skinless turkey breast fillets, about 1 ½ pounds total, or 1 pound cooked turkey, trimmed and cut into ¼-inch cubes
Salt
1 large head romaine lettuce, trimmed and finely chopped
8 strips (3/4 pound) thick-sliced preservative-free bacon, crisply cooked and finely chopped
1/4 pound Roquefort cheese, preferably imported, crumbled
2 large plum tomatoes, about 2/3 pound total, trimmed and finely diced
4 hard-cooked eggs, shelled and finely chopped
1 large black-skinned California avocado, pitted, peeled and diced
1 medium-sized red onion, peeled and chopped
1/2 cup chopped toasted walnuts
Cranberry-Orange Vinaigrette, recipe follows
Freshly ground black pepper

In a medium skillet, cover the uncooked turkey fillets with cold water. Add 1 teaspoon salt and set over medium heat. Bring to a simmer, turning once or twice. Simmer 5 minutes, turn and simmer until just cooked through while remaining juicy, another 5 minutes.
Cool the turkey to room temperature in the cooking water. Drain and pat dry. Trim the breasts and cut the meat into ¼-inch cubes.
In a large bowl, toss together the lettuce, bacon and Roquefort cheese. Mound the lettuce mixture in the center of a large wooden salad bowl or a big platter. Around the lettuce arrange mounds of turkey, tomato, egg avocado and red onion. Scatter the walnuts over all. Present the salad at the table, then drizzle it with dressing, season generously with pepper and toss. Plate the salad or let guests serve themselves.