Smoked-Turkey, Plum, and Fennel SaladRomulo Yanes
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 bit more robust. Both good things.
Recipe information
Total Time
30 min
Yield
Makes 4 (main course) servings
Ingredients
1/3 cup balsamic vinegar
1 tablespoon packed light brown sugar
1/4 cup extra-virgin olive oil
1 (1-pound) smoked turkey drumstick
1 large fennel bulb, stalks discarded
1/2 head radicchio
1/2 pound firm-ripe black or red plums (2 to 3), thinly sliced
3 ounces pecans, toasted and cooled
Equipment:
An adjustable-blade slicer
Preparation
Step 1
Whisk together vinegar, brown sugar, and 1/4 teaspoon each of salt and pepper in a large bowl until sugar has dissolved, then add oil in a slow stream, whisking until emulsified.
Step 2
Cut turkey meat from bone, discarding skin and tendons, then thinly slice meat. Add to dressing.
Step 3
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.
Nutrition Per Serving
Per serving: 489 calories
33 g fat (5 g saturated)
64 mg cholesterol
1025 mg sodium
22 g carbohydrates
5 g fiber
28 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/613922/2?mbid=HDEPI) ›
Recipe notes
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