The summer we have welcomed with open arms, as always, even if the temperature has failed to arrive we British know how to make the best of it. We´ve dragged out our summer wardrobe and will wear even if the sun is not shining. Most people will be celebrating with the traditional barbie – and I pray that they will use a little more imagination than providing burnt sausages and cremated burgers! The sort of food which has your guests leaving with more than happy memories! If you want to break this trend one recipe you might like to try is this delicious American Style Chopped Turkey salad recent sent to me. I´ve tried it and I can say with certainty your guests would be left begging you for the recipe.
Using traditional British Turkey is the way forward this summer. With its healthy qualities and delicious taste, Turkey should not be forgotten about during our warmer seasons. Britain’s best loved chef, Phil Vickery, is here to remind us of this showing us new ways to incorporate Turkey into a fresh summer dish.
A summer essential is a good salad to put on the table, but to make sure yours is up to scratch Phil is on hand to guide us. Succulent Turkey will be sure to make your salad sparkle this summer. With his easy homemade dressing on the side you can’t go wrong in producing this tasty recipe which keeps your beach body in tact! All’s you need now is friends around the table with a perfectly chilled bottle of white wine.
Watch the video feature where Phil shows your his useful hints and tips to creating the perfect meal whilst creating this new dish.
AMERICAN STYLE CHOPPED TURKEY SALAD
Preparation time:- 20 minutes.
Cooking time:- 6 minutes.
2 British turkey breast steaks or breast fillets
1 Iceberg lettuce
4 tbsp honey roast peanuts, finely chopped
4 small, ripe tomatoes, diced
½ large cucumber, deseeded with a teaspoon, diced
4 hardboiled eggs, diced
4 shallots, peeled and finely sliced
2 large carrots, peeled, diced
4 tbsp chives, chopped
3 tbsp extra virgin olive oil
3 tbsp safflower or sunflower oil
4 tbsp red wine vinegar
2 tbsp Dijon mustard
1 pinch caster sugar
Salt and pepper to taste
Gently fry the turkey breast steaks or sliced breast fillet in a little oil for about 3 minutes on each side and lightly browned. Set aside to rest.
Finely chop the Iceberg lettuce and put into a serving bowl.
Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well.
Chop the cooked and cooled turkey, add to the bowl and chill in the fridge.
Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing.
Pour over the chilled salad and toss well.
Check the seasoning and allow the flavours to infuse for 5 minutes before eating.
If you are going to eat at a later time then add the dressing at the last moment.
Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g of chopped turkey breast and/or leg meat for this recipe
Copyright Phil Vickery
For more information visit British Turkey