Turkey Salad with Treviso, Apple and Grapes
Whenever you're lucky enough to have leftover turkey in the fridge, try this exceptionally colorful salad whose diverse flavors are bound together with an easy-to-make Parmesan dressing. Treviso is the elongated cousin of the more common deep burgundy, sphere-shaped Chioggia radicchio. It is typically lighter colored—almost pink on the inner leaves—and slightly more bitter and is an ideal counterpoint to the sweet grapes and crunchy apples used here.
Ingredients
- 1/2 cup (2 oz./60 g) finely grated Parmesan cheese
- 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1 head Treviso or other radicchio, chopped
- 1 cup (1 oz./30 g) baby arugula
- 1 Granny Smith apple, cored and cut into 1/2-inch (12-mm) cubes
- 1/2 lb. (250 g) large red seedless grapes, halved
- 1/2 cup (2 oz./60 g) walnut halves or pieces
- 1 1/2 lb. (750 g) roasted turkey breast, torn into bite-sized pieces
Directions
In a small bowl, whisk together the cheese, oil and vinegar until the dressing is well blended and creamy.
In a large bowl, combine the radicchio, arugula, apple, grapes, walnuts and turkey. Drizzle the salad with the dressing and stir gently to coat evenly. Transfer the salad to a platter or serving bowl and serve immediately. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2016)