Turkey and crispy potato winter salad
- December 2013
- Serves 6
- Takes 15 minutes to make, 10 minutes to cook
This quick, substantial winter salad pairs leftover Christmas turkey and leftover roast potatoes with pecan nuts and fresh salad leaves.
Or, if you’ve got leftover Brussels sprouts to use up too, try folding your leftover Christmas turkey, sprouts and stuffing into these snack-sized pasties.
- 14.4g (2.3g saturated)
- 14g (4.7g sugars)
- ½ red onion, finely sliced
- Juice 1 lemon
- 40ml extra-virgin olive oil
- Olive oil for frying
- 200g leftover roast potatoes (about 5), cut into cubes
- Good pinch cayenne pepper
- 300g leftover roast turkey meat, shredded
- 2 red chicory, leaves separated
- 100g watercress
- 1 eating apple, cored and finely sliced into half moons
- 30g pecans, lightly toasted and roughly chopped
- Pinch caster sugar
- Put the onion in a small bowl with half the lemon juice, a drizzle of the extra-virgin olive oil and some seasoning. Toss to combine, then cover and set aside while you make the rest of the recipe, or chill for up to 24 hours (see Make Ahead).
- Heat a layer of olive oil in a non-stick frying pan over a medium-high heat and fry the potatoes, sprinkled with cayenne pepper, for 5-10 minutes, turning, until they’re golden and crisp all over. Spoon onto kitchen paper, then season with a little sea salt.
- Toss the turkey with the chicory, watercress, apple and pecans in a large bowl. In a small bowl, mix the remaining lemon juice with a little salt and pepper and the sugar, then whisk in the remaining extra- virgin olive oil until the dressing emulsifies. Toss the crisp potatoes with the salad along with the dressing, then serve straightaway.
Prepare the onions (step 1) up to a day ahead, then cover and keep in the fridge in an airtight container.
Rate & review
Or, how about...?
Subscribe to our magazine
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter