Friday, December 30, 2011

Asian Style Turkey Salad

Asian Turkey Salad

Some time ago, I found some videos of a Jamie Oliver Christmas special on You Tube and found this great one where he makes a fantastic salad using leftover turkey. Inspired to make my own, I found the recipe on his site and served it for Christmas Eve.

Since I didn't have any leftover turkey meat, instead I poached some chicken thighs in a little water with peppercorns, a bay leaf, some fresh thyme, rosemary, and sage, along with a slice of lemon peel.  The meat worked very well and the salad was absolutely amazing.  What a great way to use up leftovers!

Adapted from Jamie

2 large handfuls of brown turkey meat
1 large handful of unsalted cashews
1 handful of dried cranberries
2 tsp 5 spice powder
a bunch of fresh mint, leaves picked off
bunch of fresh coriander, leaves picked off
4 large handfuls of mixed greens-I used arugula, and green leaf lettuce, but you can also use spinach and watercress
1 tbsp honey
1fresh chile, seeded and chopped (optional)


juice of a clementine
juice of a lime
1 pomegranate, halved
1/2 red onion, grated
extra virgin olive oil
1 tbsp soy sauce
1 tsp sesame oil
thumb sized piece of fresh ginger, grated

In a dry pan over medium heat, combine the turkey meat, cashews, dried cranberries, and 5 spice powder, give it a good stir and then allow it to brown and crisp up while you assemble the other ingredients.

Toss the mint, coriander, and greens together in a bowl.  Set aside.

In a bowl, combine the clementine and lime juices.  Holding one of the pomegranate halves over the bowl, give it a squeeze to get some juice out. Make sure to hold your hand under the half so that none of the seeds will fall into your dressing.  Stir in the grated onion, then some olive oil.  This is where you get to judge where you like it best-I preferred about half of the juice and half oil, but Jamie recommended more than that. I say maybe you should just try it and if you want more oil, add some. Stir in the soy sauce, sesame oil, then get your grated ginger and squeeze it over top so the juice drips into the bowl as well.  Give it a good whisk.

Toss the greens with some of the dressing, adding a little more oil, soy, or lime juice if you wish.

Give the meat a good stir, and then add the honey, moving it all around in the pan to get it coated and crispy.  Put some of the greens on each plate, then top with the hot meat.  Top with some pomegranate seeds from the reserved half and serve immediately with the leftover dressing so that people can add more if they like.

Serves 4.
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