The dressing for this salad is an adaptation of the classic Vitello Tonnato sauce that's usually served over thinly sliced veal tenderloin. It's a glorious combination of flavors that works equally well with fresh vegetables. You can substitute light versions of mayonnaise and sour cream without changing the flavor. Prep: 10 minutes.
Makes 6 to 8 servings
1 small head romaine lettuce, torn into bite-size pieces
1 cup watercress, trimmed
1 cup sliced fresh fennel
1/2 medium cucumber, peeled, halved lengthwise, and sliced
1 pint cherry tomatoes, cut into halves
2 cups cubed cooked turkey
Garnishes: Capers, black olives, Italian parsley sprigs
Place lettuce and watercress on a large serving platter or individual salad plates; arrange next 4 ingredients on top. Drizzle with Tonnato Dressing, and garnish, if desired.