Turkey and rocket salad with macadamias
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bunch of rocket, discarding | |
| The coarse stem ends | ||
| 1 | small | Soft lettuce |
| 250 | grams | Macadamia nuts |
| 2 | cloves | Garlic, chopped |
| Salt & pepper to taste | ||
| 100 | millilitres | Macadamia oil |
| 50 | millilitres | White wine vinegar |
| 1 | pounds | Turkey, sliced |
| Chives | ||
Directions
Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. Another soft lettuce can stand in for the rocket (arugula) if you simply can't obtain the latter, but it won't provide the delicate, savoury flavour. Macadamia oil can now be obtained in some supermarkets.
Arrange the leaves on four plates.
Heat 250 g macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor. Add: 2 garlic cloves, roughly chopped. With salt and pepper process to a paste.
With the food processor.running, slowly add 100 ml macadamia oil, then 50 ml white wine vinegar.
Slice or shred enough turkey for four people and gently loss it in the macadamia salad.
Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives. Serve.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92.
A few extra chillies would give this salad a lot more punch.