Ultimate club 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.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

10 mins

SERVES

Serves 4

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

In 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.

Reduce the heat slightly, add the sugar and continue to cook until it is browned and slightly caramelised.

Add the potatoes and spring onions and fry for a couple of minutes to heat the potatoes through.

Remove from the pan, tip into a large bowl and leave to cool.

When the mix is cooled add the mayonnaise and lemon juice. Stir in well, season to taste.

Serve on the lettuce leaves, topped with chopped chives.

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