Turkey Salad With Prosciutto, Pine Nuts & Muscatels

  • Turkey Salad With Prosciutto, Pine Nuts & Muscatels

Turkey Salad With Prosciutto, Pine Nuts & Muscatels

Description

Photo: Murray Lloyd

Serves 8


This salad is ideal to make with leftover turkey after Christmas, but it is tasty enough to roast turkey breast specially. Dried muscatels, available in some supermarkets and specialty shops, are large, flavoursome raisins made from the muscatel grape. Serve with leftover French bread, brushed with some extra Turkey Salad Dressing and grilled.

INGREDIENTS

80g (1/2 cup dried muscatels
30ml (2 tbsp) port (heated)
800g - 1kg cooked turkey meat
finely grated zest and juice of 1 orange
60g prosciutto (finely sliced and cut into strips)
35g (1/4 cup) pine nuts (lightly toasted)
2 tbsp chopped spring onions


1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
Turkey Salad Dressing (recipe follows)
8 handfuls small greens (microgreens or a combination of soft herbs such as mint, basil and Italian parsley)


METHOD

  • Place muscatels in a small bowl and cover with port. Set aside to allow muscatels to plump up.
  • Place turkey meat on a board and shred, using 2 forks. Place in a bowl and add zest, juice, prosciutto, pine nuts, muscatels with port, parsley, spring onions, salt and pepper. Lightly toss together. Drizzle with dressing and toss so ingredients are well coated.
  • Pile onto a presentation platter and sprinkle with greens.


Turkey Salad Dressing



INGREDIENTS

15ml (1 tbsp) balsamic vinegar
60ml (1/4 cup) extra virgin olive oil
1/2 tsp Dijon mustard


1/4 tsp flaky sea salt
1/8 tsp freshly ground black pepper



METHOD

  • Place balsamic vinegar, olive oil, mustard, salt and pepper in a bowl and whisk to combine.