Wednesday, June 11, 2008

Too hot to cook?

The Globe offers this:

No-cook turkey salad with red grapes and walnuts

Serves 4

Ask the clerk at the delicatessen counter to cut 1 pound of turkey into four even slices. At home, cut the slices into large cubes and you have something substantial to dig into.

1 pound delicatessen turkey, cut into 4 thick slices

2 cups seedless red grapes

1 cup walnuts

1/4 cup mayonnaise, or to taste

2 tablespoons cider or white wine vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

1/4 cup chopped fresh parsley

4 scallions, trimmed and thinly sliced

1. Stack the slices and cut them into 3/4-inch cubes. Transfer to a bowl with the grapes.

2. In a cast-iron skillet over medium heat, brown the walnuts, shaking the pan constantly, for 5 minutes or until they are lightly toasted. Leave to cool.

3. In a bowl, whisk 1 tablespoon of the mayonnaise with the vinegar, mustard, salt, and pepper. Gradually whisk in the remaining mayonnaise. Add the mixture to the turkey mixture. Add the walnuts, parsley, and scallions. Stir gently. Taste for seasoning and add more salt, mayonnaise, or vinegar, if you like.

-- Sheryl Julian