Ultimate club salad

  • Gluten-free club salad using leftover turkey and potatoes. Club salad
Season
Spring/Summer
Skill level
Keen cook
Preparation Time
10 mins
Cooking Time
10 mins
Serves
Serves 3-4
Categories
Gluten-free
Main meal
Salad

This versatile salad can be enjoyed as a main meal or as the ideal accompaniment to a cold spread.

A club salad is a great way to use up left over turkey - as well as enjoy fresh new potatoes. Best enjoyed al-fresco.

Ingredients

  • 200g new / baby potatoes, boiled/steamed and sliced in half lengthways
  • 100g turkey breast, cut into thin strips
  • 3-4 rashers of smoked back bacon, cut into chunks
  • 1 tsp brown sugar
  • 2-3 spring onions, chopped finely
  • 3 tbsp mayonnaise
  • 1 tsp lemon juice
  • Handful of chives, chopped finely
  • 1 lettuce head, roughly torn/chopped (Cos or Gem work well)
  • A little sunflower oil for frying
  • Sea salt and black pepper to season

Method

  1. 1In a large non-stick frying pan, heat a little sunflower oil and cook the bacon and turkey on a fairly high heat for a few minutes until lightly golden.
  2. 2Reduce the heat slightly, add the sugar and continue to cook until it is browned and slightly caramelised.
  3. 3Add the potatoes and spring onions and fry for a couple of minutes to heat the potatoes through.
  4. 4Remove from the pan, tip into a large bowl and leave to cool.
  5. 5When the mix is cooled add the mayonnaise and lemon juice. Stir in well, season to taste.
  6. 6Serve on the lettuce leaves, topped with chopped chives.