Friday, July 11, 2014
Inquirer Daily News

Turkey Pita With Autumn Salad and Sweet Potato-Chipotle Aioli

From chef Nick Farrell, Sovana Bistro

4 serving(s)

For aioli:
2 egg yolks
1 chipotle pepper, soaked in 1/2 cup water
3/4 cup vegetable oil
1/2 cup cooked sweet potatoes
1 tablespoon honey
For fig dressing:
4 figs
1 teaspoon minced shallot
2 cups white balsamic vinegar
1 cup olive oil
Juice from half a lemon
Salt and pepper
For sandwich:
4, 6-inch round pitas
11/4 pounds turkey, sliced thin
1/2 cup olive oil
8 figs, sliced
1 cup chickpeas
4 tablespoons diced beets
4 tablespoons diced pear
2 tablespoons sliced red onion
1 tablespoon chopped parsley
4 tablespoons minced preserved lemon
2 cups arugula

1. To make aioli, combine yolks with pepper in a blender. While the motor is running, slowly pour in oil. Once aioli forms, add remaining ingredients.
2. To make the dressing, combine figs, shallots, and vinegar in a sauce pan over medium-high heat. Cook until reduced by half. When cool, blend, and slowly add oil until combined. Season with salt, pepper, and lemon juice.
3. To make sandwich, brush pita with oil, and season with salt and pepper. Char lightly in a hot pan. Slice pita open to create separate halves. Spread 2 tablespoons of aioli on each pita half. Layer 5 ounces of turkey on four pita halves. In a mixing bowl, toss chickpeas, beets, pear, onion, parsley, and lemon with fig dressing, to taste. Spoon salad over turkey. Add arugula. Top with pita slice, cut in half, and serve.

Per serving: 910 calories, 54 grams protein, 98 grams carbohydrates, 37 grams sugar, 33 grams fat, 113 milligrams cholesterol, 520 milligrams sodium, 13 grams dietary fiber.

Tagged as: | Sandwich

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