1/3 cup red wine vinegar
1 cup light olive oil
12 small red potatoes
1/2 teaspoon coarse salt
2 teaspoons coarsely ground
5 garlic cloves
8 ounces bacon, cut into 1/2-
Chives or green onion chopped
3 cups coarsely shredded
3 cups of greens; arugula,
watercress, parsley, leaf
- Heat the oven to 400° F.
- Whisk the mustard and vinegar together in a small bowl. Slowly pour in 3/4 cup of the olive oil, whisking constantly. Set the vinaigrette aside.
- Prick the potatoes all over with the tines of a fork. Combine the remaining 1/4 cup olive oil, coarse salt, and 1 teaspoon of the pepper in a bowl. Add the potatoes and toss until well coated with the mixture. Place the potatoes in a shallow roasting pan, and bake 1 hour turning occasionally. Remove the potatoes from the oven and allow them to cool. Then cut them into 1/2-inch slices and place in a large bowl.
- Saute the bacon in a heavy skillet until crisp. Transfer the bacon to paper towels to drain, reserving the fat.
- Add the garlic cloves to the bacon fat in the skillet, and cook over low heat for 2 minutes. Remove with a slotted spoon. Discard the fat.
- Add the chives/onion, remaining 1 teaspoon of black pepper, and the vinaigrette to the potatoes. Toss gently.
- Add the turkey, bacon, and chopped up garlic cloves. Gently fold all the ingredients together.*
- Arrange the greens on a large serving platter, and place the salad on top.
- Serve immediately.
*Note: I usually make the salad part a day ahead, mix with the dressing and keep in the refrigerator. The next day I add the cold salad to a plateful of greens.