Still have leftover turkey from your Thanksgiving feast? Try this exceptionally colorful salad whose diverse flavors are bound together with an easy-to-make Parmesan dressing. Treviso is the elongated cousin of the more common deep burgundy, sphere-shaped Chioggia radicchio. It is typically lighter colored—almost pink on the inner leaves—and slightly more bitter and is an ideal counterpoint to the sweet grapes and crunchy apples used here.
Turkey Salad with Treviso, Apple and Grapes
1/2 cup (2 oz./60 g) finely grated Parmesan cheese
5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
2 Tbs. red wine vinegar
1 head Treviso or other radicchio, chopped
1 cup (1 oz./30 g) baby arugula
1 Granny Smith apple, cored and cut into 1/2-inch (12-mm) cubes
1/2 lb. (250 g) large red seedless grapes, halved
1/2 cup (2 oz./60 g) walnut halves or pieces
1 1/2 lb. (750 g) roasted turkey breast, torn into bite-sized pieces
In a small bowl, whisk together the cheese, oil and vinegar until the dressing is well blended and creamy.
In a large bowl, combine the radicchio, arugula, apple, grapes, walnuts and turkey. Drizzle the salad with the dressing and stir gently to coat evenly. Transfer the salad to a platter or serving bowl and serve immediately. Serves 4.
Find more vibrant and versatile salads for every season in our
cookbook Salad of the Day, by Georgeanne Brennan.