Smoked Turkey And Artichoke Salad

This elegant warm salad brings together the smoky richness of turkey with the tangy bite of marinated artichokes and earthy mushrooms. The dish is tossed in a flavorful dressing infused with garlic, thyme, and basil, creating a complex Mediterranean profile. It’s hearty enough for a light dinner yet refined for entertaining. Perfect for picnics, lunch parties, or as a sophisticated side dish for holiday meals. The combination of textures—from tender hearts of palm to crisp radicchio—makes every bite interesting. Simple to assemble with pantry staples, this recipe offers a fresh twist on traditional cold salads.

Cooking Method: Baking, Smoking

Cuisine: Mediterranean

Courses: Salads

Difficulty: Advanced

Servings: 6

Calories: 457

Description

This elegant warm salad brings together the smoky richness of turkey with the tangy bite of marinated artichokes and earthy mushrooms. The dish is tossed in a flavorful dressing infused with garlic, thyme, and basil, creating a complex Mediterranean profile. It’s hearty enough for a light dinner yet refined for entertaining. Perfect for picnics, lunch parties, or as a sophisticated side dish for holiday meals. The combination of textures—from tender hearts of palm to crisp radicchio—makes every bite interesting. Simple to assemble with pantry staples, this recipe offers a fresh twist on traditional cold salads.

Ingredients

Olive oil
Garlic, pressed
Dried thyme, crumbled
Dried basil, crumbled
Dried red pepper flakes
Mushrooms, quartered
White wine vinegar
Salt
Freshly ground pepper
Marinated artichoke hearts, drained (reserve 6 Tbsp marinade)
Smoked turkey, cut into thin slices
Hearts of palm, drained
Head radicchio, leaves separated
Belgian endive, leaves separated
Chive mayonnaise
Chives, chopped (for garnish)

Directions

1
Heat olive oil in a heavy Dutch oven or large skillet over medium-high heat.
2
Add garlic, thyme, basil, and red pepper flakes; sauté for 2 minutes until fragrant, being careful not to burn the garlic.
3
Add mushrooms, vinegar, salt, and pepper.
4
Reduce heat to medium, cover, and cook until mushrooms are almost tender and have released their liquid, about 4 minutes.
5
Transfer the mushroom mixture to a medium mixing bowl.
6
Add the drained artichoke hearts and hearts of palm to the bowl; toss gently to combine.
7
Let the mixture stand at room temperature for 1 hour to allow flavors to meld. (Can be prepared up to 2 days ahead; cover and refrigerate. Bring to room temperature before continuing.)
8
Drain the salad mixture thoroughly in a colander or sieve to remove excess liquid.
9
Return the drained mixture to the bowl.
10
Add the thinly sliced smoked turkey and all but 1/4 cup of the chive mayonnaise; toss well to coat.
11
Taste and adjust seasoning with additional salt or pepper if needed.
12
To serve, arrange radicchio leaves around the edge of half of each plate and endive leaves around the edge of the other half.
13
Mound the salad mixture in the center of each plate.
14
Drape remaining turkey slices over the salad mounds.
15
Top each serving with a dollop of the reserved mayonnaise.
16
Garnish with fresh chives and additional endive leaves if desired.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 457kcal

% Daily Value *
Total Fat 31g48%
Saturated Fat 4g20%
Cholesterol 45mg15%
Sodium 450mg19%
Total Carbohydrate 42g15%
Dietary Fiber 3g12%
Sugars 1g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: smoked turkey, artichoke hearts, warm salad, mushrooms, hearts of palm, radicchio, belgian endive, mediterranean, garlic, thyme, basil, chive, marinade, salad dressing, party food, lunch ideas, side dish, vegetable salad, poultry

Read it online: https://www.chefs-mate.com/recipe/smoked-turkey-and-artichoke-salad-bon-appetit/