Serves a Crowd
The Silver Palate's Turkey Hash Salad
- Prep time 15 minutes
- Cook time 1 hour 10 minutes
- Serves 6 to 8
Author Notes
This salad is exactly what you'll want to eat (and cook) the day after Thanksgiving—and includes a smart hack for quicker roasted garlic, too.
Recipe adapted slightly from The New Basics Cookbook (Workman Publishing, 1989) —Genius Recipes
What You'll Need
Ingredients
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5 teaspoons
Dijon mustard
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1/3 cup
red wine vinegar
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1 cup
olive oil
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12
small red potatoes
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1/2 teaspoon
coarse kosher salt
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2 teaspoons
coarsely ground black pepper
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12
large cloves garlic
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8 ounces
bacon, cut into 1/2-inch pieces
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1/2 cup
finely chopped red onion
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1/4 cup
chopped fresh Italian (flat leaf) parsley
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3 cups
coarsely shredded cooked turkey
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1
bunch arugula, rinsed, trimmed, and patted dry
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2
bunches watercress, rinsed, trimmed, and patted dry
Directions
- Heat the oven to 400° F.
- Whisk the mustard and vinegar together in a small bowl. Slowly pour in ¾ cup of the olive oil, whisking constantly. Set the vinaigrette aside.
- Prick the potatoes all over with the tines of a fork. Combine the remaining ¼ cup olive oil, coarse salt, and 1 teaspoon of the pepper in a bowl. Add the potatoes and toss until well coated with the mixture. Place the potatoes in a shallow roasting pan, and bake 1 hour turning occasionally.
- Remove the potatoes from the oven and allow them to cool. Then cut them into ½-inch slices and place in a large bowl.
- Place the garlic cloves in a small saucepan. Cover with water, bring to a boil, lower the heat, and simmer for 10 minutes. Drain, allow to cool, and peel.
- Saute the bacon in a heavy skillet until crisp. Transfer the bacon to paper towels to drain, reserving the fat.
- Add the garlic cloves to the bacon fat in the skillet, and cook over low heat for 2 minutes. Remove with a slotted spoon. Discard the fat.
- Add the red onion, parsley, remaining 1 teaspoon of black pepper, and the vinaigrette to the potatoes. Toss gently.
- Add the turkey, bacon, and garlic cloves. Gently fold all the ingredients together.
- Arrange the arugula and watercress on a large serving platter, and place the salad on top. Serve immediately.
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