Cubano Mojo Reverse Salad ideal for new French cut turkey
Foster Farms new fully cooked “French cut” turkey breast with wing drummette is the perfect way to upgrade your salads — and also the entire dining experience!
This Cubano Mojo Reverse Salad is a great example. Exotic, rich flavors. Packed with delicious turkey. And a “wow” presentation as you cut warm, thick and moist slices as you build the salad in front of guests.
Check out the Wing It podcast above as Chef Andrew Hunter explains more. And watch the quick video below to see just how easy it is to build this salad.
Cubano Mojo Reverse Salad video transcript
If you want it to be more premium and you want to hand carve you know a few slices of turkey from the French breast and put it on top of the salad… you can do that and that makes it more premium.
You could even do a table side. You could bring your turkey breast with a drummette still attached. Maybe put a fancy little chef’s cap on it… or a foil do-da and carve it right at the table.
It’s a premium upgrade, but relatively simple thing for most servers to do or pulling a cook from behind the line. That’s not going to work at a fast-casual salad concept where there’s a line out the door. But it could absolutely work in a more of a casual kind of environment or a steakhouse or what have you.
And even if you don’t bring it around, what still would work in a fast-casual line environment is to have your French turkey and to just quickly slice. It really doesn’t take maybe another five-to-10 seconds to slice the breast versus just scoop something from a steam table. But boy oh boy that’s ten seconds of value because they’re seeing whole muscle bird being sliced right in front of their eyes.
For the Cuban salad that we did that for today we sprinkled a little fresh Latin cheese on top and put a little dressing.
I’m a big fan of lemon and lime and orange zest. So on the Cuban salad there were orange segments in the salad. So why not put a little bit of orange zest on top of the meat? And if it’s hot it’s going to be steamy and that zest is going to be really aromatic. And when you put it down in front of your guests they’re going to smell that lemon and lime and orange or whatever those zests are so that could be a nice sensory experience.
And it’s hot.
I’ve come to terms and come to accept the idea of hot protein on a salad. You know I wasn’t naturally inclined to have a hot protein on a salad because salads are cold, right? But people love hot protein on salad. I think it makes them feel like they’re having a hot meal. But still something that’s healthy and that they can eat in one single bowl and that they can take with them.
So hot proteins make a lot of sense on a salad and carving the French breast is a great way to achieve that with turkey. And you’re not putting something that’s 200 degrees on the salad. It’s not wilting the greens really. And if anything it’s just sort of warming things up a little bit… and warm flavors are more comforting than cold flavors.