Summary: After Thanksgiving one year, I couldn't bear the thought of another turkey sandwich. This salad was born and is a delicious way to use up leftover roast turkey.
Yield: serves 2
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- pinch of salt
- 5 ounces canola oil
- 1/4 cup minus 1.5 tablespoon extra virgin olive oil
- 1/2 teaspoon curry powder
- 3 cups cubed roast turkey
- 1/3 cup dried cherries, chopped
- 1/2 cup salted cashews, toasted
- 1 scallion, chopped
In a medium bowl, whisk together the egg yolk, lemon juice, and salt. Add the canola oil, a few drops at a time, whisking vigorously. The mayo will soon thicken, and at that point, slowly pour in the rest of the canola oil, whisking mightily all the time.
Once all the canola oil is incorporated, slowly whisk in the olive oil. Once the olive oil is in, whisk in the curry powder. Taste and season with more salt and curry as you like. Set aside; you'll need roughly half of this for the turkey salad.
*If you don't want to make your own mayo, simply use store-bought and whisk into it the curry powder and some salt to taste.
In a mixing bowl, put the cubed turkey, chopped cherries, toasted cashews and chopped scallion. Toss to combine and then gently fold in a half-cup of your curry mayo. If you want more, add it.
Serve with arugula and good bread!