So maybe I’m not over turkey yet. Some may claim they need a longer break between Thanksgiving and the end of January to carve into another one of these meaty birds; I am not one of them.
I nabbed an organic turkey and roasted it the other Sunday. Nick and I reveling in the chunks of roasted fare, onions, carrots and garlic, my mind was already flipping through the rolodex of things to do with the leftovers. One of my old favorites, cold turkey salad, popped into my head.
I could just taste the tangy mayo with that particular incandescent flavor of turkey, chopped and chilled; the meat softened in oil, herby and refreshing. But alas! Mayo is off the menu for the nutrient-aware. Au contraire, mon frére (or soeur), homemade mayo is nutrient dense and not packed with harmful preservatives and toxins.
I followed Pat Connolly’s recipe in “The Candida Albicans Yeast Free Cookbook” almost to the letter, except I used half the oil. I can’t stomach the idea of using a full cup of expensive organic olive oil at once, and because I don’t think I could literally stomach all that oil.
I know it’ll be spread out over a few servings, but still… If I can get away with using less, I’m doing it. It might have been a tinge fluffier had I added that extra half a cup, but it did the job just fine as it was. Not too runny, just moistening and flavoring like the job description called for.
Now traditionally, celery is the go-to for cold meat salads like this. But I figured, while I’m dreaming, why not dream bigger? I had a bulb of fresh fennel lying around that I knew would come in handy on just such as occasion.
The sweetness and complexity it added, with the familiar crunch and juiciness that just belongs in turkey salad, made it next level good; familiar, but better.
Fennel is a great source of fiber, which is always good, but particularly beneficial with a meat based dish like this one. It helps keep things moving. Also, due to fennel’s alkalizing nature, it neutralizes the acidity of the meat as it’s absorbed in the body.
It’s also a good way to get your potassium, which most people get from bananas, but are off limits for those on a low sugar diet.
Turkey is the bad boy of roasted poultry: has a more substantial dark side, can be intimidating but if you take your time with it, it’s something really special. Plus you only hear from it a couple times a year.
But from a biological perspective, turkey is all good. Lean meat packed with vitamins B3 and B6, which help your body fight disease, prevent anemia and maintain healthy nerve function. It also provides selenium, which fights free-radicals in the body, and thus protects against cancer.
And you though it was just good for inducing naps.
Now about the homemade mayo, it calls for a raw egg. I did some research on the safety of consuming egg raw and, of course, got mixed results. There are benefits to eating egg in its virgin form as with most foods, some of the nutrient content is lost when cooked. In some cases there’s a significant difference in the percentage of nutrients, namely Omegs 3s, choline (memory preservation), folate (cell regeneration), among others.
But there’s always the off chance of getting an egg contaminated with salmonella. To which, my fellow blogger Lauren over at Empowered Sustenance, states a case for pastured eggs. Lauren says that pastured eggs have reported 0% incidences of salmonella, as opposed to conventional eggs, which report anywhere between 4% and 23% due to unhealthy living conditions and feed. She swears by it, and eats raw eggs daily.
The safest way to go is to use only fresh, pastured, organic eggs and wash them with soap and water before cracking. That will minimize your risk. That’s what I did and it was just fine. Just use it us within 2 – 3 days.
But if you’re really just too nervous, I hear you. Use an avocado instead. Works like a charm.
Eat it with a fork as is, wrap it in a green leaf or use in on your favorite yeast-free, gluten-free bread.
What’s your opinion on the raw egg subject? Does it freak you out? Or do you eat raw eggs regularly for the benefits? Tell me about it in the comments below.
- For the Mayo
- 1 fresh, pastured, organic egg
- ½ cup organic olive oil
- 1 tsp dry mustard powder
- 2 Tbs lemaon juice
- ½ tsp sea salt
- For the Salad
- 2 cups chopped, roasted turkey meat
- 1 cup home made mayo
- 1.5 cups chopped fennel bulb
- 2 Tbs. chopped green fennel strands
- Sea Salt and pepper to taste.
- Blend the egg with a hand mixer on low speed or just blend in a blender for about a minute.
- Add the mustard, lemon juice and salt blend more.
- Drizzle the oil in slowly, continuing to mix/blend.
- Chop the turkey into small chunks.
- Chop the the fennel bulb and soft green strands.
- Mix it all together and add salt and pepper to taste.