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1 - 2 pound cooked turkey
1 fennel bulb, cored and thinly sliced
1 small red onion, thinly sliced
3 celery stalks, thinly sliced on a bias
˝ cup
Colavita Extra Virgin Olive Oil
3 cloves garlic, chopped
Juice of 2 lemons
˝ cup chopped fresh Italian parsley
˝ cup mayonnaise
Zest of 1 lemon
Salt to taste
Freshly ground black pepper to taste
1 bunch arugula, about 8 ounces, washed and dried
Serves 6
Remove the meat from the turkey and shred it into bite-sized pieces. In a large bowl, combine the turkey, fennel, red onion, and celery and toss. Set aside.
In a skillet, heat the Colavita
Extra Virgin Olive Oil over moderate heat, add the garlic and sauté until golden. As soon as the garlic has colored, add the lemon juice all at once. Remove from heat and set aside to cool, then add to the turkey mixture. Add the parsley, mayonnaise, zest, salt, and pepper. Serve on a bed or
arugula.
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