Turkey, Stilton, chicory and walnut salad

servings4
50 minutes

Ingredients

Poached turkey

  • 1 turkey leg
  • 10g of thyme
  • 2 bay leaves
  • 1 carrot, large dice
  • 1 onion, large dice
  • 1 celery stick, large dice
  • 1 leek, large dice
  • 1 bulb of garlic

Salad

  • 2 celery sticks, sliced
  • 10g of celery leaves
  • 1 Granny Smith apple
  • 100g of Stilton, crumbled
  • 60g of walnuts, toasted
  • 20g of frisée lettuce
  • 20g of pea shoots
  • 3 white chicory, roots outer leaves removed
  • 5g of chervil, picked
  • salt
  • pepper
  • 30ml of boiling water

Method

1
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 carrot
  • 1 onion
  • 1 celery stick
  • 1 leek
  • 1 bulb of garlic
2
Once cool, remove the leg from the broth, remove the skin and discard. The broth can be used to make soup or stock
3
Shred the meat into bite-sized pieces, removing all bones and sinew as you go. Add the picked meat to a large mixing bowl
4
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
5
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
6
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
  • salt
  • pepper
  • 3 white chicory, roots outer leaves removed