Recipe: Turkey Salad with Korean Pear and Celery
Summary: A delicate turkey salad is sweetened with Korean pear and currants. Celery and onion add crunch and a mustardy dressing enlivens the whole mix. Leftover Thanksgiving turkey never had it so good!
- 1/4 cup light mayonnaise (can use regular)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cups cooked diced turkey
- 2 celery ribs, cut into small dice
- A slice of red onion, cut into very small dice (or you could use several green scallions, chopped)
- 2-3 tablespoons chopped fresh Italian parsley
- 1 Korean pear, cored, peeled and cut into medium dice
- 1/4 cup currants (or use raisins)
- Place mayo, vinegar, Dijon and a grinding of fresh black pepper in a large bowl. Whisk to combine into a dressing.
- To the bowl, add turkey, celery, onion, parsley, pear and currants. Gently stir everything together, and taste.
- Adjust the seasoning as you like, adding more pepper or a pinch of salt if you think it needs it.
- Refrigerate for at least several hours, and then serve.
- Serves 4.
Saving time: If you don’t have leftover turkey, you may certainly buy rotisserie chicken and chop it up for this salad. It won’t be quite as delicate a taste, but it will still be good!
Preparation time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (Nouveau)