Jamie Oliver's Turkey Salad & Warm Clementine Dressing
If you're anything like me, you will have been drooling over Jamie Oliver's Christmas series on TV recently. I just love Jamie Oliver, who doesn't and his ability to get you in the mood to cook for Christmas... let's face it, cooking Christmas dinner for the family is a daunting task.
One of the recipes I love plays homage to our last edition of the Taste Files article, "Love Your Leftovers" - Turkey salad & warm clementine dressing - the perfect boxing day lunch!
2 banana shallots
2 tablespoons red wine vinegar
250 g leftover free-range turkey
100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50 g dried cranberries
1 teaspoon runny honey
2 red chicory
75 g watercress
75 g rocket
2 tablespoons low-fat natural yoghurt
- For this recipe, you will need 250 g leftover free-range turkey.
- Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky.
- Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency.
- Pour in the vinegar and 4 tablespoons of olive oil, season to taste with sea salt and freshly ground black pepper, then reduce the heat to low and leave to simmer until needed.
- Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy. Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season and cook for a further couple of minutes, or until sticky and caramelised.
- Meanwhile, trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt.
- Halve the pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!
This recipe was first published on www.jamieoliver.com, full credit for the image and recipe goes to Jamie Oliver.