You might expect to find smoked duck breast in a sultry, sensual main-course salad like this one, but here we use smoked turkey, which makes it a lot more affordable and a little more robust. Both good things.
Learn the story behind this dish in our column, The Recipe.
2000s Recipes + Menus
Smoked-Turkey, Plum, and Fennel Salad
Serves4 (main course)
- Active time:30 min
- Start to finish:30 min
August 2008
- 1/3 cup balsamic vinegar
- 1 tablespoon packed light brown sugar
- 1/4 cup extra-virgin olive oil
- 1 (1-lb) smoked turkey drumstick
- 1 large fennel bulb, stalks discarded
- 1/2 head radicchio
- 1/2 lb firm-ripe black or red plums (2 to 3), thinly sliced
- 3 oz pecans, toasted and cooled
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Equipment:
an adjustable-blade slicer
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Whisk together vinegar, brown sugar, and 1/4 tsp each of salt and pepper in a large bowl until sugar has dissolved, then add oil in a slow stream, whisking until emulsified.
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Cut turkey meat from bone, discarding skin and tendons, then thinly slice meat. Add to dressing.
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Quarter fennel bulb lengthwise, then thinly slice using slicer. Slice radicchio in same manner. Add fennel and radicchio to dressing with plums and pecans and toss well. Season with pepper.
- Keywords
- ruth cousineau,
- salad,
- poultry,
- quick kitchen,
- fennel
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