Smoked Turkey Salad

Name: Smoked Turkey Salad
Yield: Serves 6
Cuisine: French
Ingredients: 10-20 ml verjuice; 75 ml walnut oil; 75 ml grapeseed oil; tiniest pinch cayenne pepper; lemon juice, to taste; juice of 4 lemon; 150 g pecan nuts, chopped into 4-5 pieces each; 300 g smoked turkey, cut into 5mm-thick matchsticks; 150 g celeriac, cut into 5cm-long matchsticks; 2-3 pale inner stalks celery, cut into 5mm dice [to yield 100g]; ½ teaspoon sweet paprika; 1 handful small watercress sprigs, washed and spin-dried; 1 handful baby rocket sprigs, washed and spin-dried; 1 yolk from a hard-boiled egg, worked to a paste with a fork; 1 yolk from a hard-boiled egg, worked to a paste with a fork; 1 yolk from a hard-boiled egg, worked to a paste with a fork; 1 yolk from a hard-boiled egg, worked to a paste with a fork; 2 egg yolks; ½ teaspoon English mustard; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 firm eating apples, peeled, cored and cut into quarters [to yield 200 g]

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Good-quality smoked turkey is readily available and a lovely salad can be assembled around it without too much fuss, using ingredients drawn from the Waldorf salad tradition. Slicing and cutting the vegetables will be so quick if you use a mandoline. Smoked chicken may be substituted for the turkey with excellent results. Watercress and baby rocket sprigs provide the perfect greens to complete this salad. Suitable for a buffet or as an entrée prior to gril

Ingredients

Europe
Australian
Oceania
France
Australia
Starter
Main course
Mediterranean
Gluten-free

Ingredients

Method