Salad with Turkey, Baby Arugula and Radicchio

Makes 4 servings.

This salad is colorful and delicious with an interesting mixture of textures and flavors. 



  • 1 teaspoon sweet paprika
  • 3 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • 3-4 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper


  • 2-3 pieces turkey scaloppini, about 4 ounces each
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 small head radicchio, shredded
  • 3 ounces baby arugula
  • 2 endives, cut into thick rounds
  • 15 mint leaves
  • ¾ cup currants
  • ¾ cup sliced blanched almonds, toasted


  1. Whisk dressing ingredients and set aside.
  2. Pat turkey scaloppini dry with paper towel. In a non-stick skillet, heat the oil over medium heat. Sautee the scaloppini quickly on each side until there is a slight trace of pink on the inside. Season lightly with salt and pepper, cut into ½ inch strips, and combine with 1 tablespoon of the dressing.  The turkey can be prepared ahead of time.
  3. Place all the ingredients in a bowl and toss with the remaining dressing. Season to taste.
  4. Either serve in a bowl or arrange on individual plates.