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Roast Turkey Salad w/ Wilted Greens, and




Source of Recipe


Good Things Utah
Roast Turkey Salad w/ Wilted Greens, and Walnut Vinaigrette
by: The International Culinary Schools at the Art Institute
(Serves 4)

Ingredients:
Leftover Roasted Turkey
Salt and pepper, if needed
4 each 1 ½ ounce Potato Crouquette medallions
Extra-Virgin Olive Oil
¼ cup Red wine vinegar
1/3 cup Walnuts, toasted and chopped
4 cups Mesclun greens, cleaned
¼ cup Snow pea sprouts
4 teaspoon Fresh thyme leaves
Apple Chutney Recipe

Procedure:
To prepare Potato Crouquette:

Ingredients:
• Canola oil, for frying
• 3 pounds Leftover Mashed Potatoes
• 6 eggs
• 1/2 cup cooked ham, cut into small cubes
• 1 cup freshly grated Parmigiano Reggiano
• 1/2 cup milk
• 1 cup cake flour
• 1 cup breadcrumbs
• Salt and freshly ground black pepper
Procedure:
1. In a 6-inch-deep saucepan, heat 4 to 6 inches of oil to 375 degrees F.
2. Put the leftover mashed potatoes in a large bowl. Stir in 4 of the eggs, ham, and cheese and incorporate. Season with salt and pepper, if needed.
3. Pour flour onto a large plate and the breadcrumbs onto another large plate. Whisk the remaining 2 eggs with the milk and pour this mixture into another large plate.
4. Starting with a ball of potato mixture the size of an egg, form your croquettes using your hands (it helps to cover your hands with some of the flour to avoid a lot of sticking). They should look like fat cylinders. Dredge the croquette in flour, then the egg mixture, and finally, the breadcrumbs. Continue until all potato mixture is finished.
5. Carefully place 5 croquettes in the hot oil and fry until a deep golden brown, about 4 minutes. Remove and drain on paper towels. Continue until all croquettes are fried.

To prepare vinaigrette:
1. 2 tablespoons of Olive Oil.
2. Whisk in the red wine vinegar.
3. Using the back side of a chef’s knife, smash ¼ cup of the toasted walnuts into a puree.
4. Add the nuts to the vinaigrette and season to taste with salt and pepper.


To prepare greens:
1. Place the mesclun greens and 4 tablespoons of olive oil in a medium pan and quickly wilt the greens over medium heat.
2. Season to taste with salt and pepper and fold in the remaining 1 1/3 tablespoon walnut.


To assemble:
Arrange some of the wilted greens in the center of each plate and place room temperature roasted turkey around the plate.
Top with a crispy potato crouqette medallion.
Spoon the vinaigrette and some of the Apple Chutney around the plates.
Sprinkle with the snow pea sprouts and top with freshly ground black pepper.


Apple Chutney
Yield: 1 cup

Ingredients:
¼ cup Onion, chopped
1 tablespoon Fresh ginger, peeled and chopped
1 tablespoon Canola oil
1 ½ cup Granny Smith apple, peeled, cored, and chopped
2 tablespoon Dried cranberries
2 tablespoon Dried black currants
1 each Cinnamon stick
1 each Star Anise
2 tablespoon Red bell pepper, small dice
2 tablespoon Jalapeno pepper, small dice
2 tablespoon Yellow bell pepper, small dice
¼ cup Rice wine vinegar
¼ cup Sugar
¼ cup Water

Procedure:
• Sauté the chopped onion and ginger in the canola oil for 2 to 3 minutes, or until translucent.
• Add the remaining ingredients and stir until combined.
• Cook over medium-low heat, stirring occasionally for 1 ½ hours, or until all of the liquid has been cooked out of the chutney.
• Remove the star anise and cinnamon stick.
• This chutney can be made ahead of time and reheated just prior to use.