The piquant taste of English Stilton mingles beautifully with poached turkey meat in this wonderful turkey salad recipe from Dominic Chapman. This is a tasty light lunch that could also be a stunning side dish to a larger main.
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First, poach the turkey. Add the leg to a pan of water and bring to the boil with the thyme, bay leaves, carrot, onion, celery stick, leek and head of garlic. Once boiling, reduce to a simmer, cook for 10 minutes and allow to cool in the water
1 turkey leg
10g of thyme
2 bay leaves
1 celery stick
1 bulb of garlic
Once cool, remove the leg from the broth, remove the skin and discard. The broth can be used to make soup or stock
Shred the meat into bite-sized pieces, removing all bones and sinew as you go. Add the picked meat to a large mixing bowl
Add the celery, celery leaves, apple, half of the Stilton and the toasted walnuts to the bowl with the turkey and toss well to combine
2 celery sticks, sliced
10g of celery leaves
1 Granny Smith apple
50g of Stilton
60g of walnuts, toasted
In a small bowl, whisk together the rest of the Stilton with 30ml of boiling hot water, adjusting until it reaches a rich, smooth, dressing consistency
50g of Stilton
30ml of boiling water
Add the dressing and vinaigrette to the turkey salad and season with salt and pepper to taste. Gently combine the chicory leaves with the turkey salad, pea shoots, chervil and lettuce. Serve immediately
20g of frisée lettuce
20g of pea shoots
5g of chervil
3 white chicory, roots outer leaves removed
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