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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
Serves 6 to 8
- 5 teaspoons Dijon mustard
- 1/3 cup red wine vinegar
- 1 cup light olive oil
- 12 small red potatoes
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons coarsely ground black pepper
- 12 large cloves garlic
- 8 ounces bacon, cut into 1/2-inch pieces
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh Italian (flat leaf) parsley
- 3 cups coarsely shredded cooked turkey
- 1 bunch arugula, rinsed, trimmed, and patted dry
- 2 bunches watercress, rinsed, trimmed, and patted dry
- Heat the oven to 400° F.
- Whisk the mustard and vinegar together in a small bowl. Slowly pour in 3/4 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 1/4 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 1/2-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.
- This recipe is a Community Pick!