Iceberg Lettuce With Turkey Cracklings Recipes

ICEBERG LETTUCE WITH TURKEY CRACKLINGS

Iceberg Lettuce With Turkey Cracklings image

Provided by Jacques Pepin

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 head iceberg lettuce (about 1 1/4 pounds)
5 ounces, approximately, skin from a cooked turkey
1 tablespoon Dijon-style mustard
2 tablespoons cider vinegar
1/4 cup corn or canola oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Remove any damaged outer leaves from the head of lettuce and cut the remainder of the head into 2-inch pieces.
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spread the pieces of cooked turkey skin out on the sheet. Place in oven for about 15 minutes, until the skin is crisp and brown, and then drain it on paper towels. When the skin is cool, cut it into 1/2-inch pieces. You should have about 1 cup cracklings.
Combine the mustard, vinegar, oil, salt and pepper in a bowl large enough to hold the salad greens. At serving time, add the greens, toss well and sprinkle with the cracklings.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 158 milligrams, Sugar 2 grams, TransFat 0 grams

ICEBERG LETTUCE SALAD

Iceberg Lettuce Salad image

Provided by Katie Lee Biegel

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 ounces crumbled blue cheese, at room temperature
1/3 cup vegetable oil
2/3 cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon hot sauce, such as Crystal or Louisiana, plus more if desired
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, cut into quarters through the equator (circular slices)
1 cup cherry tomatoes, cut into quarters
6 slices cooked bacon, crumbled or chopped into pieces
1/4 cup thinly sliced chives

Steps:

For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

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