On the Eighth Day of Salads...

One of my fellow bloggers, Hillary Davis of MarcheDimanche made this recipe and took the mouthwatering pictures. Click here to read what Hillary had to say, but I'm thinking this might be a great recipe to use up Thanksgiving turkey leftovers.

Photo by Hillary Davis. all rights reserved

Poached Turkey Breast Salad

with Lemon, Capers, Cornichons &Mint

My good friend Carol Allen so raved about this cold marinated turkey breast, I had to ask for the recipe! I have  adapted it a bit and find that the simplicity and ease of poaching a whole turkey breast makes it ideal for salads for a crowd. And if you are not a crowd, a portion of the poached turkey can be sliced thinly and dressed while the rest can be cubed and used in any recipe calling for poached or roasted chicken. Serve this with a simple

tossed green salad.

12 SERVINGS

EQUIPMENT: A 6- QUART STOCKPOT; AN ELECTRIC MEAT SLICER OR A VERY SHARP

CHEF’S KNIFE.

1 boneless turkey breast (about 4 pounds)

1 large onion, halved (do not peel) and stuck with 2 cloves

3 carrots, chopped

2 fresh or dried bay leaves

2 tablespoons coarse sea salt

1 teaspoon whole black peppercorns

A 1- inch knob of fresh ginger, peeled

4 plump, moist garlic cloves, peeled, halved, and green germ removed

6 tablespoons distilled white vinegar

Marinade

Grated zest of 2 lemons, preferably organic

1/2 cup freshly squeezed lemon juice

1 cup extra- virgin olive oil

1 tablespoon imported French mustard

6 small spring onions or scallions, white part only, trimmed, peeled, and cut into very thin slices

12 Cornichons (page 290), thinly sliced

1/2 cup Capers in Vinegar (page 289), drained

1/4 cup fresh mint leaves, cut into a chiffonade, for garnish

1. Place the turkey breast in the stockpot and add enough cold water to cover by

1 inch. Remove the turkey to a platter. Add the onion, carrots, bay leaves, salt,

peppercorns, ginger, garlic, and vinegar to the pot. Bring to a boil over high heat.

Carefully lower the turkey into the pot, reduce the heat to a bare simmer, and poach,

covered, for 1 1/4 hours.

2. Remove the pot from the heat and let the turkey cool in the liquid, uncovered, for

30 minutes.

3. Drain the turkey and discard the poaching liquid and solids.

4. Prepare the marinade: In a bowl, whisk together the lemon zest, juice, oil, and

mustard. Stir in the spring onions, cornichons, and capers.

5. Place the turkey in a sturdy resealable plastic bag and pour the marinade into the

bag. Seal the bag and turn it back and forth to coat the turkey. Refrigerate for at

least 4 hours and up to 24 hours.

6. At serving time, remove the turkey from the bag, reserving the marinade, and place

it on a cutting board. With a meat slicer or a very sharp chef’s knife, cut the turkey

into paper- thin slices. Arrange the turkey slices on a platter. Moisten the turkey with

the marinade. Garnish with the mint, and serve.

WINE SUGGESTION: I enjoy a lively Chenin Blanc here, such as the Vouvray from Domaine

Huet.


Click here to purchase: 

Salad as a Meal: Healthy Main-Dish Salads for Every Season [Hardcover]