(Turkey salad - Our recipe)

Time: preparation: 30 minutes ........ cooking: about an hour 700 g (1 2/3 lb) turkey breast, in a piece 16 tablespoons extra virgin olive oil 6 tablespoons dried chives 2 tablespoons dried or fresh parsley 2 teaspoons dried rosemary 2 teaspoons dried bay leaves 2 teaspoons dried sage 1 fresh young onion, finely chopped 150 g (5 1/2 oz) green olives, stuffed with peppers 4 or 5 slices of pepper mousse some slices of sandwich loaf 200 ml (7 fl oz - 3/4 C) beer Paprika Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Preheat oven to 200°C (400°F).
Put turkey breast in a baking pan together with 4 tablespoons olive oil, 4 tablespoons dried chives, parsley, rosemary, bay leaves, sage, onion and beer. Season to taste with salt and bake for about an hour, turning meat and basting with cooking juices now and then. Cook until meat is very soft.
While meat is cooling, prepare sandwich loaf. Don't switch off your oven. Oil the slices of sandwich loaf with 4 tablespoons olive oil and sprinkle with paprika. Bake until bread is crunchy and then cube the slices.
Cube pepper mousse that you prepared the day before. With the remaining mousse you can make some canapés or serve it as a side dish in another meal. You can preserve well it for 2 or 3 days in the refrigerator. But you can also halve the doses when you prepare it.
When turkey breast is cold, cube it and put in a large bowl; add sliced green olives, bread and pepper mousse cubes, 2 tablespoons dried chives and the remaining olive oil. Season to taste with salt, if necessary, and sprinkle with paprika. Stir very well. Your dish is ready.
Serve at room temperature. If you prepare the dish in advance, you can preserve it in the refrigerator but you have to bring back to room temperature before serving.

Note
- You can serve it in many occasions: a buffet in every season, a cold meal in summer, a
  lunch or dinner that you have to prepare in advance.
- If you serve it together with other courses, the doses are enough for more people.

What's the right wine?
Our suggestion is: Isonzo Pinot Grigio (white wine from Friuli Venezia Giulia - Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".