2000s Recipes + Menus

Smoked-Turkey, Plum, and Fennel Salad

Serves4 (main course)
  • Active time:30 min
  • Start to finish:30 min
August 2008
You might expect to find smoked duck breast in a sultry, sensual main-course salad like this one, but here we use smoked turkey, which makes it a lot more affordable and a little more robust. Both good things.

Learn the story behind this dish in our column, The Recipe.
  • 1/3 cup balsamic vinegar
  • 1 tablespoon packed light brown sugar
  • 1/4 cup extra-virgin olive oil
  • 1 (1-lb) smoked turkey drumstick
  • 1 large fennel bulb, stalks discarded
  • 1/2 head radicchio
  • 1/2 lb firm-ripe black or red plums (2 to 3), thinly sliced
  • 3 oz pecans, toasted and cooled
  • Equipment:

    an adjustable-blade slicer
  • Whisk together vinegar, brown sugar, and 1/4 tsp each of salt and pepper in a large bowl until sugar has dissolved, then add oil in a slow stream, whisking until emulsified.
  • Cut turkey meat from bone, discarding skin and tendons, then thinly slice meat. Add to dressing.
  • Quarter fennel bulb lengthwise, then thinly slice using slicer. Slice radicchio in same manner. Add fennel and radicchio to dressing with plums and pecans and toss well. Season with pepper.
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