Autumn Salad

The sizzling days of summer are not the only times that a cool and luscious salad is in order. A rather hot Indian Summer day inspired me to fix this salad that I have enjoyed over the years (and have changed ingredients from time to time to fit my mood). The smoked turkey is easy, too, if you purchase a thick slice at the deli, instead of having to roast one yourself, and makes for a quick and simple dinner or luncheon salad.

Smoked Turkey, Apple and Roasted Walnut Salad

1 lb. smoked turkey, cut into strips

2 tart apples, cored and diced

3 celery stalks, sliced

3 cups watercress, chopped

Lemon Dijon Dressing (recipe follows)

Salt and pepper

Mixed spring greens

½ cup walnut halves, toasted

Toss the turkey strips, apples, celery, and chopped watercress in a bowl. Pour on Lemon Dressing (reserve a scant amount for drizzling on greens), and toss again. Season to taste with salt and pepper. Cover and refrigerate for no more than 4 hours.

Make a circle around edge of four plates with mixed greens and drizzle with a small amount of reserved Lemon Dressing. Mound the chilled salad in the center and then sprinkle with the walnuts.

Lemon Dressing

3 tsp. fresh lemon juice

2-3 tsp. Dijon mustard

1 egg yolk

1/8 tsp. salt

1/8 tsp. pepper

¼ cup olive oil

¼ cup canola oil

Combine lemon juice with the mustard, egg yolk, salt and pepper. Whip until thickened. Add the oils slowly, until thickened.

Very fresh watercress from the local produce market, complete with roots…how fresh is that?

I love how the watercress tastes with the smoked turkey and Dijon…a great combination of flavors. I served it up with these hickory bacon and corn gougères to complete the Indian summer theme. They are great served warm out of the oven but are also quite tasty at room temperature. (They also keep for three days, well covered., so great as a make-ahead item.)

Hickory Bacon and Roasted Corn Gougères

4 hickory-smoked bacon slices (about ¼ lb.)

¾ cup fresh corn kernels (from about 2 medium ears)

1 cup water

4 oz. unsalted butter, cut into tablespoon pieces

¼ tsp. salt

1 cup flour

4 to 5 large eggs

1 ½ cups coarsely grated extra-sharp Cheddar cheese (5 oz.)

2 Tbl. grated Parmesan cheese

2 Tbl. finely chopped chives

Preheat oven to 375º with racks in upper and lower thirds. Cook bacon in skilled over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.

Pour fat from skillet, then wipe clean. Add corn and pan-roast over med. heat, stirring occasionally, until kernels are mostly golden brown, 10-15 min.

Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 min. Remove from heat and cool slightly, about 3 min. Add 4 eggs, one at a time, beating well after each addition. (Batter will appear to separate at first but will them become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 tsp. at a time, beating and then testing batter until is reaches proper consistency. Stir in bacon, corn, cheese, chives and ½ tsp. pepper.

Line 2 large baking sheets with parchment paper. Fill a pastry bag fitted with 1/2” plain tip with batter and pipe about 35 (3/4” diameter) mounds, or spoon mounded teaspoons, ¼” apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25-30 min. total. Transfer to rack (still on parchment if using) and cool. Make more puffs on cooled baking sheets.

*note: These can be made ahead and cooled completely, uncovered, then chilled in sealed bags 2 days or frozen up to 1 week. Reheat, uncovered, on baking sheets in 350º oven for 10 min if chilled or 15 min. if frozen.

Makes about 140 puffs

FUN NOTE: I have often fixed them as an hors d’oeuvres with cocktails. Makes a LOT, which is easy on the wallet, and is an unusual but simple bar food. Looks dramatic piled high on a pedestal plate or spilling out of an autumn basket.

Enjoying the first days of fall and looking forward to spending more time in the kitchen…hopefully, with my daughter sometime (hint, hint, Meg).

--The Mother