You need to eat! as my mother would say. But today, you don’t need to cook. Here’s a quick option: Start with a hunk of smoked turkey from the deli, then toss with a few crunchy bits including seedless grapes. (Speaking of, why don’t they sell grapes by the half-pound, too? Let’s start a supermarket write-in campaign.) The dressing is basically a doctored mayonnaise — it’s surprising what a few tablespoons of good dry sherry will do. If you don’t have that on hand, use half that amount of sherry vinegar instead.
Even if you’re setting the table for two, make the full recipe and count on leftovers for lunch, which can be tossed with crisp romaine or tender napa cabbage, or you could stir in some cooked grains.
Serve nestled in radicchio leaves, and with warm flatbread or naan.
Adapted from “Green Black Red: Recipes for Cooking and Enjoying California Grapes,” by Susan Volland (Chronicle, 2008).
8 to 10 ounces smoked turkey breast
1 rib celery
2 cups red and/or green seedless grapes
Leaves from 4 stems flat-leaf parsley
2 tablespoons dry sherry (may substitute 1 tablespoon sherry vinegar)
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup regular or low-fat mayonnaise (do not use nonfat)
1/4 cup roasted, unsalted cashew pieces, plus more for garnish
Cut the turkey into bite-size chunks. Cut the scallion and celery into thin slices. Cut some of the grapes in half. Finely chop the parsley leaves.
Squeeze the juice from the lemon into a mixing bowl, then whisk in the sherry, sugar, salt, pepper and mayonnaise.
Transfer the turkey, scallion, celery, grapes, chopped parsley and the 1/4 cup of cashew pieces to the bowl, tossing gently until evenly coated.
Divide among individual bowls or plates. Top with more cashew pieces.
Nutrition | Per serving: 160 calories, 9 g protein, 14 g carbohydrates, 8 g fat, 1 g saturated fat, 20 mg cholesterol, 470 mg sodium, 0 g dietary fiber, 10 g sugar
More from Food: