Not only does Bi-Rite Market’s new book, Eat Good Food, advise us on how to choose the best holiday bird, it also gives us a zesty idea for our leftover sandwich. Sam Mogannam, author and owner of the popular San Francisco grocery store, allowed us to adapt the deli’s romesco chicken salad recipe for post-Turkey Day purposes. The former chef recommends garnishing the turkey salad with arugula leaves and folding it all inside a crusty ciabatta roll.
Romesco Turkey Salad
For the romesco sauce
1 med. Roma tomato
1/3 c. almonds (preferably marconas), toasted and blanched
1 10-oz. jar roasted piquillo peppers, drained and seeded
1 med. garlic clove, peeled and smashed
1 tbsp. sherry vinegar, more as needed
1 tsp. smoked Spanish paprika
3 tbsp. olive oil
1. Rub tomato with a few drops of olive oil to very lightly coat. Using tongs, hold tomato over a gas flame until charred all over, 3-4 minutes. (If you don’t have a gas range, put the tomato under the broiler, turning it frequently and watching carefully so it doesn’t go up in flames.) Let tomato cool enough to handle, then remove and discard skin and seeds. Set aside.
2. In a food processor, pulse almonds until just coarsely chopped, about ten pulses. (It’s okay if they’re uneven; you just want to start the chopping process.) Transfer to a bowl and set aside.
3. In the food processor, combine tomato, peppers, garlic, vinegar, paprika, and 1 tsp. salt (you don’t need to wash it after chopping the almonds). Blend until a coarse paste forms, 10-15 seconds. Add almonds and olive oil; pulse until just coarsely chopped. (Paste should still have distinct pieces of almonds.) Taste and stir in more vinegar or salt as needed.
Note: You’ll end up with more than needed for the turkey salad. The sauce will last up to two weeks and can be used myriad ways (tossed with warm pasta, spread over an omelet, or poured over grilled steak).
For the turkey salad
5 tbsp. romesco sauce
2 tbsp. mayonnaise
2 tsp. freshly squeezed lemon juice, more as needed
Pinch cayenne pepper (optional), more as desired
2 c. (about 8 oz.) cooked turkey, shredded or diced
¼ c. celery, finely diced
2 tbsp. red onion, finely diced
1 tbsp. fresh parsley, chopped
1. In a medium bowl, combine romesco, mayonnaise, juice, and cayenne; stir to blend.
2. Add turkey, celery, onion, and parsley; stir to combine.
3. Taste and add more salt or juice as needed.
Photo: Janelle Jones / DailyCandy