Turkey Salad

Place the small 20cm carbon steel skillet over medium-low heat. Add the 35g of raw walnut pieces in a single layer, toasting for 2-3 minutes and stirring frequently with the silicone spatula. Watch for a warm, nutty aroma and light golden brown color; do not leave walnuts unattended, as they burn quickly and turn bitter. Remove the skillet from heat immediately once toasted, and let walnuts cool fully for 5 minutes before adding to the salad.

With the skillet set aside to cool, place the large maple cutting board in the central work area. Using the 8-inch chef knife, finely dice the 2 celery stalks into uniform 1/4-inch pieces, dice the 1/4 small red onion into 1/8-inch pieces (avoid large chunks that will overpower the salad’s mild flavor), and finely chop the 2 tbsp of fresh flat-leaf parsley. Transfer each prepped vegetable to its own clear glass prep bowl to keep ingredients organized.

Move the prepped vegetable piles into their glass prep bowls, clearing space on the cutting board for the turkey. Inspect the 450g of skinless cooked roasted turkey breast, removing any small bone fragments, tough connective tissue, or leftover skin. Use the chef knife to cut the turkey into uniform 1/2-inch cubes; do not shred the turkey too finely, as larger, distinct chunks hold their shape and texture better in the finished salad. Transfer cubed turkey to the medium brushed stainless steel mixing bowl.

In one empty clear glass prep bowl, combine the 80g mayonnaise, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir the mixture with the silicone spatula until completely smooth, with no streaks of mustard or separated lemon juice remaining. Taste the dressing and adjust salt or pepper if needed; it should taste bright and tangy, not flat or bland.

Add the diced celery, diced red onion, fully cooled toasted walnut pieces, dried cranberries, and chopped parsley to the stainless steel mixing bowl with the cubed turkey. Pour the smooth creamy dressing over the top of the ingredients, then use the silicone spatula to gently fold everything together. Take care not to mash or over-stir the turkey, as this will create a mushy texture. Toss until every piece is evenly coated in dressing, with no dry pockets of turkey or vegetables left at the bottom of the bowl.

Cover the stainless steel mixing bowl with a natural beeswax wrap (or plastic wrap) and transfer to the refrigerator to chill for a minimum of 30 minutes. Chilling allows the sharp, pungent bite of raw red onion to mellow, lets the seasoning meld into the turkey, and helps the dressing set slightly for a better texture. Do not skip this step, as serving immediately will result in a less cohesive, less flavorful salad.

Remove the chilled turkey salad from the refrigerator, and give it one quick, gentle stir with the silicone spatula to redistribute any dressing that settled at the bottom of the bowl. Scoop a generous 1-cup portion onto the matte off-white speckled stoneware dinner plate, garnish with a small sprig of fresh parsley and a light crack of black pepper, and serve with crusty crostini, whole-grain bread, or over a bed of crisp lettuce.