Turkey, Cranberry, and Hazelnut Salad with Rosemary Aioli, in Bibb Lettuce Cups
This light, fresh salad uses a robust aioli made with yogurt, garlic, lots of rosemary, and just a little mayonnaise. Homemade mayo is best, but any high-quality or even low-fat version will do. If your Thanksgiving table included whole cooked cranberries, swap them for the dried cranberries for a bright, fresh look.
2 tablespoons mayonnaise
2 tablespoons yogurt
1 small garlic clove, pressed in a
2 teaspoons finely minced rosemary
2 teaspoons lemon juice
1 small head Bibb lettuce
1 cup very loosely packed baby
2 cups cooked turkey, cut into
1/4 cup dried cranberries
1/4 cup toasted chopped hazelnuts
In a small bowl, whisk together mayonnaise, garlic, rosemary, and lemon juice: Season to taste with salt and pepper and set aside. Carefully remove eight to 12 Bibb lettuce leaves and set aside. Stack spinach leaves on top of each other, then cut crosswise to make very thin strips that resemble blades of grass. Combine spinach, cooked turkey, and cranberries in a large bowl and stir to mix. Gently fold in aioli and stir to mix well. Season to taste with salt and pepper. To serve, arrange two or three lettuce leaves on top of each other on each plate. Divide turkey mixture between lettuce cups. Sprinkle with hazelnuts and serve.