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Turkey Cafe Salad for Christmas

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Turkey Cafe Salad for Christmas
No matter where you go throughout Europe, every country has its own version of a café salad; scattered seemingly at random on a big plate, using up all the ‘bits and pieces’ and freshening them up with leaves and crunchy vegetables. This one uses turkey, but you could just as easily base it on any leftover roast meat, ham, or charcuterie.
  • • 400g potatoes, peeled and cut into chunks
  • • 200g fine green beans, top and tailed
  • • 250g green salad such as rocket or watercress
  • • 300g cooked turkey meat, shredded
  • • 100g feta cheese, crumbled
  • • 6 dried figs, finely sliced
  • • 2 tablespoons black olives, pitted
  • • 2 tablespoons pistachios
  • • Nuts - Walnuts add crunch to salad and are good in stuffing’s. Have a bowl of walnuts at Christmas for people to enjoy with a glass of port .
  • • 2 tablespoons extra virgin olive oil
  • • 1 tablespoon red wine or balsamic vinegar
  • • A pinch of salt
  • • Freshly ground black pepper
  • • 1 teaspoon Dijon mustard
  • • 1 teaspoon horseradish sauce
  • • Dash of water or dry white wine
  1. Cook the potatoes and beans in salted, simmering water until tender, drain and return to the still-warm pan, off the heat.
  2. T o make the dressing, whisk the olive oil, vinegar, salt, pepper, mustard, and horseradish in a bowl, and add a dash of water or wine to thin it out.
  3. Toss the leaves in half the dressing and scatter over four dinner plates. Toss the turkey, beans and potatoes in the remaining dressing and arrange on top. Scatter with feta cheese, figs, olives and pistachios, tweak a few of the green leaves out from under everything, and serve.


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