Salad with yesterday's turkey
4 servings
90 minutes
Recipe from Alexey Kanevsky, brand chef of the Smoke BBQ restaurant.
1
You can use leftover turkey from yesterday's lunch in the salad. However, you can also prepare turkey breast specifically for the salad. Pat the breast fillet dry with paper towels and tie it with twine or cooking thread at intervals of 2-3 cm (this way, the fillet will cook more evenly, remain firm, and retain its shape).
- Turkey fillet: 1 piece
2
Coat the breast in a spice mix to avoid any bare spots. You can use any ready-made poultry mix, but it's better to make it yourself. The Smoke BBQ spice mix includes the following ingredients: dried onion, dried garlic, regular paprika, smoked paprika, mustard powder.
- Poultry Spice Mix: 2 tablespoons
3
Cook turkey on a grill or in the oven. In the oven, the breast should be cooked for 40-45 minutes at 180 degrees. It's best to check readiness with a thermometer: the internal temperature should be 65 degrees.
4
Now let's move on to the salad. Wash the potatoes well with a brush, dry them, coat with vegetable oil directly on the skin, season with salt and pepper, and wrap in one or two layers of foil (no more!). Bake the potatoes for 40-50 minutes in the oven (at 180 degrees) or in the burnt coals of a grill for 35-40 minutes.
- Potato: 400 g
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
5
Remove the cooked potatoes from the coals or oven and let them cool enough to handle. Scrape off the burnt parts and deep char marks, but do not peel. Cut into six to eight pieces.
6
Remove the string from the turkey and cut the fillet into pieces of 1.5–2 cm.
7
Cut the salted and fresh cucumbers into slightly smaller pieces than the turkey.
- Cucumbers: 150 g
- Pickles: 150 g
8
Cut the red onion into six pieces and slice it thinly.
- Red onion: 250 g
9
Prepare homemade mayonnaise (it takes a minute to make, so there's no need to do it in advance). Crack an egg into a tall narrow container or blender cup. Add olive oil, sugar, lemon juice, a bit of mustard, salt, and pepper. Immerse the turned-off blender into the mixture so that it covers the egg yolk and reaches the bottom. Then turn on the blender at the lowest speed (this is important!) and slowly lift it up so that it passes through the entire thickness of the future sauce in about 30 seconds. But do not remove the blender from the sauce under any circumstances. At the end, when the mayonnaise thickens enough, there will be a characteristic sound similar to a slap.
- Chicken egg: 1 piece
- Olive oil: 50 ml
- Sugar: 5 g
- Lemon: 0.5 piece
- Mustard: 20 g
- Salt: to taste
- Ground black pepper: to taste
10
Combine the ingredients for the salad — boiled potatoes, red onion, pickled and fresh cucumber — in a large bowl, dress with mayonnaise, and add mustard if you like it spicier. Mix the salad well with your hands as if you were kneading dough.
11
Prepare a creamy sauce. For 200 ml of cream, take 1 teaspoon of Worcestershire sauce, 1 teaspoon of mustard, add salt and pepper, and simmer everything together over high heat for 15-20 seconds until it reaches the consistency of drinking yogurt or low-fat sour cream.
- Cream 20%: 200 ml
12
Add turkey to the salad, drizzle with creamy sauce, sprinkle with green onions, and serve.
- Green onions: 1 bunch