Turkey and crispy potato winter salad

Method

1. 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).
2. 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.
3. 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.