Page 268 - Turkey Book from Meathead

2| The salad. Toast the nuts in a dry frying pan over a medium heat until they are aromatic and start to darken. Watch carefully: they can burn quickly if you walk away. Core the apple and cut it into bite-size cubes. Cut the turkey the same size. Toss everything except the hardboiled eggs (if using) together and divide into four bowls. Top with the eggs and serve.