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curried smoked turkey salad

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Curried Smoked Turkey Salad

Cafe enjoyment is often about strategy—where you sit, how to coax the barista into making your coffee just so, making sure you get there before your beloved cinnamon roll is snapped up by someone else.

Ingredients

  • 1 teaspoon Patak's Garlic Relish
  • 1/2 cup mayonnaise
  • 1 pound smoked turkey breast, cut into 1/4-inch dice
  • 1/4 medium red onion, finely chopped
  • 2 celery ribs, cut into 1/4-inch dice
  • 1/4 cup flame or golden raisins (dried cranberries wouldn't be bad, either!)
  • 1 teaspoon freshly ground black pepper, to taste
  • 4 handfuls mixed greens (be generous)
  • 1 splash Olive oil, for sprinkling
  • 1 splash Balsamic vinegar, for sprinkling
  • 1/3 cup coarsely chopped walnuts, toasted
  • 4 slices cranberry (or raisin) pecan bread, toasted and buttered

Directions

  • Make the mayonnaise: mix the garlic relish and mayonnaise, and adjust to taste, adding more garlic relish for more curry flavor.
  • Combine the turkey, onion, celery, raisins and black pepper, and then, little by little, add in the mayo, folding it together with a spoon. The salad should just come together, but not be too wet. Only season with salt if necessary (smoked turkey is usually salted).
  • To serve: sprinkle a bowl of greens with a little olive oil and balsamic vinegar (the curry mayo also acts as additional dressing so use oil and vinegar sparingly!). Serve a generous scoop of the turkey salad on top of greens, top with a handful of the chopped walnuts, and a little more black pepper. At Iris Cafe, they serve this salad with a piece of toasted cranberry pecan bread from Pain d'Avignon, in the Essex Street Market.

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