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
6 to 8
red wine vinegar
light olive oil
small red potatoes
coarse kosher salt
coarsely ground black pepper
large cloves garlic
bacon, cut into 1/2-inch pieces
finely chopped red onion
chopped fresh Italian (flat leaf) parsley
coarsely shredded cooked turkey
bunch arugula, rinsed, trimmed, and patted dry
bunches watercress, rinsed, trimmed, and patted dry
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.