The Silver Palate'S Turkey Hash Salad

1. 1

   Heat the oven to 400u00b0 F.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Place the garlic cloves in a small saucepan. Cover with water, bring to a boil, lower the heat, and simmer for 10 minutes. Drain, allow to cool, and peel.

6. 6

   Saute the bacon in a heavy skillet until crisp. Transfer the bacon to paper towels to drain, reserving the fat.

7. 7

   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.

8. 8

   Add the red onion, parsley, remaining 1 teaspoon of black pepper, and the vinaigrette to the potatoes. Toss gently.

9. 9

   Add the turkey, bacon, and garlic cloves. Gently fold all the ingredients together.

10. 10

    Arrange the arugula and watercress on a large serving platter, and place the salad on top. Serve immediately.

* Per serving · 4 servings · Values may vary.