Thanksgiving Turkey Jerky Salad

Recipe by Chef Laurent Gras


  • 60g parsley leaves, washed and patted dry
  • 60g ramps, cleaned, washed and sliced
  • 60g water
  • 5g + 30g olive oil
  • Sea salt to taste
  • 20g dry cranberries, roughly chopped
  • 30g cranberry turkey jerky, finely sliced
  • 15g Cabernet wine vinegar
  • Freshly grounded black pepper to taste


  • 4 baby artichokes, outer leaves removed and cut in half length-wise
  • 8 ramps, cleaned and washed
  • 8 fiddlehead fern, cleaned and washed
  • 120g chanterelle mushrooms, cleaned and washed
  • 60g fresh peas, shelled
  • 60g fava beans, shelled
  • 8 broccolini tops, washed and cut into pieces 2 inches in length
  • 15g olive oil


  • 3 Bags of Thanksgiving Think Jerky® cut into slivers.
  • 2 radicchio Trevisio, cut in half length-wise and washed
  • 2 Castelfranco lettuce, cut in half length-wise and washed
  • 15g olive oil
  • 5g Cabernet vinegar
  • Sea salt to taste
  • 20 pieces Edible flowers


Sauté the parsley and ramps, with 5 g olive oil and sea salt. Cool in the refrigerator until cold. In a blender, blend into a paste with the water and 30g olive oil. Combine with the cranberry and the jerky. Season the mixture with black pepper and sea salt to taste. Serve at room temperature.


Sauté the vegetables with 15g olive oil and sea salt, starting with the artichokes and chanterelles, and then adding all the remaining vegetable until cooked al dente, about 5 minutes.

Remove from heat and let cool for 10 minutes to room temperature.


In a mixing bowl, toss the Trevisio and Castelfranco with 15g of olive oil, 5g of Cabernet wine vinegar and sea salt to taste.


Place four small spoonfuls of the relish around each plate. Divide the salad and vegetables into four portions. Arrange a portion of the salad and vegetables over each plate. Divide the jerky and flowers into four portions. Arrange the jerky pieces and flowers on top.

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