Baked vegetables and turkey: delicious salad with homemade mayo

European

0 / 5

Cook Time

1 hour

prep_time_text 50 mins

total_time_text 1 hour
Serving

4
Difficulty

Medium

Salads are undoubtedly a mainstay of both the festive table and our daily diet. I know that many of us prefer to cook tried and true classics during the holidays – these dishes remind us of our childhoods and are classics for a reason. But why not try out something new? I for one am sure that salads are a great way to experiment with new and exciting flavors. So today I’d like to share a recipe for a salad with baked turkey, baked vegetables and homemade mayonnaise. I think it would make any festive dinner even more delicious, but this doesn’t mean you shouldn’t make it on any other day of the year.

THE BEST WAY TO BAKE VEGETABLES

I’m convinced that baking vegetables is a great way to highlight their flavors. So what kind of vegetables can you bake? The best ones for baking are root crops: potatoes, parsnips, sweet potatoes or carrots. But you should definitely experiment and try to bake any vegetable you like. Baked sweet peppers, eggplant, cauliflower and broccoli, Brussels sprouts and even zucchini are a;; delicious. When you have picked out the vegetables you’re going to bake, think about how you want to cook them – whole or cut into pieces. It all depends on how much time you have and how you want to use them in your dish. Next, drizzle the vegetables with sunflower oil, but don’t go overboard, usually about 1 tbsp is enough for me. I also advise seasoning the vegetables before baking, you can use pepper and other spices to taste, along with salt. The next important tip is to lay out the vegetables on a baking sheet so that there is enough free space between them. If they are too crowded, they will end up soggy, and not baked. Therefore, if you need to bake a lot of vegetables, it is best to divide them onto several baking sheets. Before baking, first preheat the oven to the desired temperature. Different vegetables have different cooking times, and some of them will taste much better if you wait until they get nice and golden.

One of the other star ingredients of this salad is the turkey breast. It’s delicate taste is very versatile, so it goes well with many different ingredients. For example, a salad with turkey, olives and baked pear with cranberry sauce will be very tasty. This time, I decided to season the turkey salad with homemade turmeric mayonnaise. The turmeric give the salad dressing a nice color and a little spiciness.

Now let’s talk about how to cut up the baked vegetables. I’m a little bored with the usual way of dicing them. So I decided to play around a little and julienne some of the vegetables and meat. I also grated the ginger root for a little heat. You can cut them up any way you like.

HOW TO MAKE A BAKED TURKEY SALAD

Baked vegetables and turkey: delicious salad with homemade mayo: Directions

Step 1

Gather and prep all the ingredients for your salad. Preheat the oven to 180C.

Step 2

Thoroughly scrub the carrots. Wash the bell pepper and mushrooms well. Trim the turkey breast, salt it, season with pepper and drizzle it with a little oil. Do the same with the vegetables. Line a baking sheet with foil and arrange the vegetables and turkey breast on it. Bake in an oven preheated for about 40 minutes. Take note that this is how long it will take for the turkey breast to cook through, the vegetables will need to be taken out earlier. The carrots and mushrooms will be done in about 25 minutes (they should become soft). The pepper will be done once it is soft and it’s skin is a little charred.

Step 3

While the turkey and vegetables are baking, make the homemade mayonnaise. In the bowl of a blender or mixing bowl, combine 2 yolks with 10 g of mustard. Whisk a little to combine. Then pour in 1 tbsp lemon juice and add a pinch of salt. Whisk until smooth. Then slowly drizzle in the sunflower oil, whisking continuously. Add in the oil in small portions, adjusting the consistency of the mayo. You will use about 125-150 ml sunflower oil. At the very end, add the turmeric and whisk to combine.

Step 4

Cut up the toast slices into small cubes. Heat up a dry skillet and lightly toast the croutons, tossing them so they do not burn.

Step 5

Once the turkey breasts and vegetables are done, let them cool slightly. Then peel the bell peppers, remove the seed box and cut them into medium-sized cubes. The aroma and taste of baked bell peppers is simply incredible.

Step 6

Cut the baked carrots into strips and cut the mushrooms in half or in four parts, depending on their size. Cut the turkey breast into strips.

Step 7

Combine all the ingredients in a bowl and season with the homemade turmeric mayonnaise. Adjust the amount of mayonnaise to your liking, but be careful not to go overboard.

Step 8

Grate the ginger root into the salad bowl using a fine grater. It will add a little heat. Arrange the croutons on top of the salad just before serving. It is best not to add them in advance, so that they do not get wet and do not lose their crunchiness.