Robust flavors and creative presentations enhance turkey offerings. These recipes demonstrate the possibilities. Deep-Fried Turkey Cobb Salad From: Chef/owner Aricka Westbrooks, Jive Turkey, Brooklyn, NY. Yield: 10 servings. Lemon Vinaigrette: 10 oz. freshly squeezed lemon juice 1⁄2 cup yellow mustard 1 tsp. sugar 4 cups extra virgin olive oil to taste, salt and freshly ground black pepper Salad: 30 oz. chopped romaine or mesclun greens, washed, dried, chilled 5 large ears supersweet ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.