Here's an idea using leftover turkey if you have any... a very pretty and delicious salad to serve once Christmas Day is over.
No leftovers? Use chicken instead. This salad combo is tasty and versatile.
INGREDIENTS TO SERVE SIX
80gm walnuts
180gm bacon (see cooks notes)
1Tbsp olive oil
1 x medium/large apple of your choice
3 x baby Gem or Cos lettuce
approx. 6 handfuls shredded leftover turkey meat
60gm dried cranberries
2Tbsp finely chopped chives
150ml Aioli plus a little extra to drizzle
Black pepper to grind
COOKS NOTES
- Use diced leftover Christmas ham in place of bacon if preferred.
- Swap out walnuts for almonds or pecans.
- Use pear in place of apple
- I used Hail the Kale's Smoky Aioli Drizzle dressing available in store.
- Make your own from scratch using my simple 1-minute mayonnaise recipe on The Cooks Collective, or add a little garlic to your favourite egg mayonnaise brand.
METHOD
- Place empty frying pan over medium-low heat for a few minutes to heat up. Toss in walnuts and toast, jiggling the pan occasionally for a couple of minutes to colour. Watch they don't catch. Remove from pan and set aside.
- Chop bacon into small dice and fry in same pan with a little olive oil over medium heat for 5 minutes or so until crispy. Drain off oil and place bacon on absorbent paper.
- Cut Gem lettuce in half top to bottom, then each half in half again to form 4 wedges.
- Pour aioli onto chosen board or platter and spread out to make a bed of dressing for salad. Place Gem wedges haphazardly on dressing and scatter shredded turkey around lettuce.
- Cut apple into 4 wedges and remove core. Cut using mandolin or very sharp knife into wafer thin slices. Arrange piles of apple, slightly fanned out around lettuce.
- Scatter over walnuts, bacon, cranberries and chives.
- Loosen a couple of tablespoons more of aioli with warm water and drizzle over the salad. Grind over a little black pepper and serve.
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