This salad is a lovely and light “one platter” meal for those hot summer days. The warmth of the cutlets over the chilled baby spinach, cooks the leaves slightly, allowing you to bite into a refreshing combination of textures — soft and crunchy. I first served this on a hot day in Italy, and was taken by not only the beauty of the fabulous colors on the platter, but also the lemony and nutty flavors of the greens. Arugula can be substituted for the spinach, which will give it a more “peppery” flavor. Accompanied by a freshly made basket of rolls, you now have an elegant lunch. Andiamo Mangiare!
Summertime Spinach and Turkey Cutlet Salad
- Make your coating for the cutlets according to instructions above
- Salad Dressing: Mix all ingredients in a jar and shake well to combine. Taste and adjust seasonings as needed.
- Coating for Cutlets: Combine all of the above in a blender until fine crumbs are made – adjust seasonings to taste
If cutlets are thick, pound with meat hammer until the cutlets are about ¼” thick. Put coating mixture in a small pan and coat both sides of the cutlets well with the crumbs.
- Coat the bottom of a cast iron or other heavy duty skillet with olive oil and 1 Tablespoon of butter (to prevent burning) and heat. Once sizzling, reduce the heat to medium, add the cutlets and brown on both sides. Tip: don’t turn the cutlets over until they are ready to “release” from the pan or else all the coating will come off the cutlet!
- Meanwhile, prepare your vegetables and fruit for the salad (slicing etc)
- Fill the bottom of your serving platter w/ the baby spinach and toss lightly with the dressing and then a sprinkling of onion salt and fresh parmesan cheese (or dress in a bowl and transfer to platter afterwards).
- Once the cutlets are cooked and while they are still warm, lay them over the bed of baby spinach, overlapping slightly to create some height in the center of your platter. Your baby spinach is going to cook slightly from the heat of the warm cutlets.
- Creatively, arrange your fruit and vegetables on top of the meat, and finish with a sprinkling of freshly grated parmesan cheese and red onion.
- Serve while the cutlets are still warm.
Spring is here and we welcome it with open arms! I happened upon these whimsical, delightful pastel meringues. Immediately, Mother’s Day sprang to mind – little kisses with chewy centers and soft colors.. the perfect gift to show your mom how much you love and appreciate her.
- Preheat oven to 215 degrees F.
- Line baking sheets with parchment and set aside.
- Place egg whites, sugar and vanilla bean seeds in the bowl of an electric mixer. Whisk to combine.
- Add a couple of inches of water to a medium saucepan and heat over medium-high heat. Then place the mixing bowl on top of the saucepan to create a double-boiler.
- Heat for about 3-5 minutes or until the sugar has dissolved and mixture is warm to the touch.
- Return mixing bowl back to a stand mixer fitted with a whisk attachment. Beat on high speed until glossy stiff peaks form (about 5-7 minutes or until the bowl of the mixer is cool to the touch).
- Halfway through mixing, add in the cream of tartar and salt.
- With about 1 minute left, add in gel food coloring.
- Stop mixer and removed bowl from stand. Add in whichever “extra” ingredient you would like: dried raspberries or cranberries, pistachios, chocolate shavings and orange zest, coconut or almonds, and gently fold with a rubber spatula to combine.
- Using a small ice cream scoop, or teaspoon, place dollops of meringue on the parchment-lined baking sheets. Then sprinkle with your toppings used in the meringue: pistachios, raspberries, craisins, chocolate shavings and orange zest, almonds, or coconut.
- Bake in a preheated oven for 1- 1 1/2 hours, or until the outsides are crisp and dry and the insides are chewy.
- Serve immediately after cooling or store in an air-tight container away from any humidity.