Go Back
Print this page

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.

Recipe by Ruth Cousineau

Photograph by Romulo Yanes

Keywords
ruth cousineau,
salad,
poultry,
quick kitchen,
fennel