Smoked Turkey Salad
Submitted by ssever
Julienned smoked turkey and nutty Jarlsberg cheese tossed with seedless grapes, celery and a sherry-spiked mayonnaise, finished with briny green peppercorns. A refined no-cook main course salad.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
1 hrsThis is not your standard deli-counter turkey salad.
Julienned smoked turkey breast gets paired with strips of nutty, melt-in-your-mouth Jarlsberg cheese, juicy seedless grapes and crisp celery, all bound together in a sherry-laced mayonnaise that’s equal parts elegant and addictive.
Then the green peppercorns hit. That pop of mild, briny heat against the sweet grapes and smoky turkey? Chef’s kiss.
No cooking involved. Just chopping, tossing and chilling until you’re ready to plate it up.
Variations
- Swap in smoked chicken or lightly smoked ham if turkey isn’t available.
- Try Swiss or Gruyere in place of the Jarlsberg for a slightly sharper bite.
- Fold in toasted walnuts or pecans for a nutty crunch.
Kitchen Tips
- Cut the turkey and cheese into similar-sized julienne strips so every bite has a balanced ratio.
- Let the salad chill for at least 30 minutes before serving. The flavors meld and the sherry mayo soaks into everything.
- Green peppercorns in brine are usually in the specialty aisle near the capers. Don’t skip them; they make this salad.
Ingredients
Directions
Combine turkey, Jarlsberg, grapes and celery in a mixing bowl.
Add the Sherry Mayonnaise and toss gently but well. Season to taste with salt and pepper and toss again. Cover and refrigerate until serving time.
Arrange the salad in serving portions and sprinkle with green peppercorns to taste. Cooked, lightly smoked ham or chicken may be substituted for turkey.
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