Warm turkey and cranberry salad

Frank Bordoni

Think of this like a festive Caeser salad. This lovely warm salad uses the turkey and cranberry leftovers while still hitting the spot. Ciabatta is used for the croutons as anything heavier would expand and not work quite as well.

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HOW TO PREPARE

Serves 2. Cooking time is short.

INGREDIENTS

2 slices ciabatta
1 clove garlic
1 tbsp cranberry jelly
1 tbsp red wine vinegar
2 tbsp olive oil
2 breasts cooked turkey
2 little gems shredded or 1 Cos lettuce

Recipe continues

METHOD

For the croutons chop the bread into small sections, smash the garlic and toss together with the bread. Sautee until nicely brown and crisp.

Meanwhile for the dressing whisk together the cranberry jelly, red wine vinegar and olive oil.

Carve the turkey and place on a plate; add the shredded lettuce, croutons and dressing. Grate over the top some Parmesan cheese and serve.

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