Smoked Turkey Salad

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

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

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Composed Salads

No reviews for this recipe

The licensor does not allow printing of this title