Winter Salad with Leftover Turkey and a Fennel Yogurt Dressing
Claire Thomson, food writer and chef extraordinaire, shares her winning salad recipe to make up the most of your leftover turkey this Christmas.
Ingredients
- 1 tsp Fennel seeds, toasted and crushed
- 1 Garlic clove
- juice from ½ Lemon
- 400g Yeo Valley Organic Natural Yogurt
- Salt and freshly ground black pepper, to taste
For the salad;
- 400g Turkey leftovers, shredded or sliced
- 1 Fennel bulb, thinly sliced
- 2 Clementines, peeled and thinly sliced
- 1 Persimmon, thinly sliced
- 1 Pomegranate, seeds removed
- 2 Endives, leaves separated
- A handful of mixed salad leaves, ideally rocket or watercress
- Small bunch of Parsley, leaves picked and roughly chopped
- 30g Pine nuts, toasted
- 1 small Red onion, peeled and very thinly sliced
- 3 tbsp Extra virgin olive oil
- juice from ½ Lemon
Try it with...
Method
- First make the dressing: crush the garlic with the salt and add to the yogurt with lemon juice and ground fennel seed. Season to taste with salt and pepper.
- Spread ¾ of the yogurt dressing over a large platter or plate.
- Season the turkey leftovers with salt and freshly ground black pepper to taste.
- Layer the turkey, sliced fennel, clementine, persimmon, red onion and endive on top of the yogurt dressing on the platter.
- Dress the fennel, leaves and parsley with the olive oil and the juice of ½ a lemon and season to taste with salt and pepper, then spoon over the salad.
- Drizzle with the remaining yogurt dressing and sprinkle the toasted pine nuts and pomegranate seeds over the salad and serve.
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