(Serves 8)

Serve with leftover French bread, brushed with some extra Turkey Salad Dressing and grilled. 

 

INGREDIENTS

800g – 1 kg cooked turkey

zest and juice of 1 orange

60g prosciutto (finely sliced & cut into strips)*¹

35g (¼ cup) pinenuts (toasted)

80g (½ cup) muscatels (plumped in hot water)

30 ml (2 tbsp) muscat or port

2 tbsp chopped Italian parsley

2 tbsp chopped Spring onions

Maldon sea salt & freshly ground pepper

Turkey Salad Dressing

salad greens for garnish

 

METHOD

Shred*² turkey and place in a bowl with remaining ingredients (except salad greens). Toss to combine and season.

For each serve pile a portion of turkey salad onto the centre of a plate and garnish with salad greens.  Alternatively pile into a large bowl or platter.

Note:    *¹ If the cooked turkey still has crispy bacon on it use this instead of prosciutto.

*² Like you would shred an old fashioned chicken salad.

 

Turkey Salad Dressing

INGREDIENTS

15 ml (1 tbsp) balsamic vinegar

60 ml (¼ cup) extra virgin olive oil

½ tsp Dijon mustard

Maldon sea salt & freshly ground pepper

 

METHOD

Place all ingredients in a bowl and whisk to combine

 

Photo credit: Murray Lloyd