After 17+ years in the kitchen, I finally did it.
I finally had a knife accident.
Thankfully, my slip-up only cost me half a fingernail, otherwise, this story would have been much more graphic.
Picture this: I was cutting some roast turkey breast into slices for lunch when the knife I was using just sliced right into my index fingernail on my non-dominant hand. I immediately dropped the knife and covered my finger with paper towels, mortified by the amount of blood that was coming out from under the nail.
I never truly cut into any of my flesh, but the deep cut into the nail ripped the nail away from the nail bed, exposing the skin underneath that isn’t supposed to be exposed.
The pain was fleeting but the image of the nail slice laying on top of my cutting board will haunt me forever.
That gruesome story will probably turn you off to any turkey recipes, but I HAD to tell it. Sorry.
I was slicing up turkey and cubing it for this recipe when my little accident happened. I soldiered on despite the awkward bandaid on my fingertip and managed to feast on a delectable salad merely moments later. I enjoyed the fruits of my labor—or in this case, the salad of my trauma.
I found this recipe in a vintage recipe tin promoting Gold Medal flour. It’s funny, this recipe doesn’t have a speck of flour in sight, but it was included in the collection. It stood out to me because of its use of honey-roasted almonds and swiss cheese, two things you don’t usually see in salads these days.
I had this for lunch for several days and it was wonderful. It’s a refreshing, light salad that is unique and flavorful.
Turkey Salad with Honey Roasted Almonds
A sweet and savory turkey sald (like chicken salad) with honey roasted almonds, Swiss cheese, and apples.
- Prepare the creamy honey dressing: in a small bowl, whisk together sour cream, honey, parsley, dry mustard and lemon juice until smooth. Set aside.
- In a large bowl, stir together turkey, cheese almonds and apples. Drizzle dressing on top and toss until well coated.
- Serve salad on leaves of Romaine or on top of chopped fresh salad greens. Top with more honey roasted almonds, if desired.