Poached Turkey Breast Salad with Lemon, Capers, Mustard, Cornichons, and Mint

Name: Poached Turkey Breast Salad with Lemon, Capers, Mustard, Cornichons, and Mint
Yield: 1 serving
Ingredients: 1 boneless turkey breast (about 4 pounds; 1 large onion; 3 carrots; 2 fresh or dried bay leaves; 2 tablespoons coarse sea salt; 1 teaspoon whole black peppercorns; A 1-inch (3cm) knob of fresh ginger; 4 cloves plump; 6 tablespoons distilled white vinegar; Grated zest of 2 lemons; 1/2 cup (125ml) freshly squeezed lemon juice; 1 cup (250ml) extra-virgin olive oil; 2 tablespoons Dijon mustard; 6 small spring onions or scallions; 24 cornichons; 1/2 cup (90g) capers in vinegar; 1/2 cup (20g) fresh mint leaves

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Poached Turkey Breast Salad with Lemon, Capers, Mustard, Cornichons, and Mint

Iris Warren

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Used with permission from Salad as a Meal by Patricia Wells This is a great summer salad and makes enough for a crowd. It’s also best made in advance, making it perfect for entertaining guests. I’ve added some notes at the end of the recipe. -dl

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Ingredients

1 boneless turkey breast (about 4 pounds 2kg)
1 large onion halved (do not peel), 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 (3cm) knob of fresh ginger peeled
4 cloves plump moistgarlic, peeled, halved, and green germ removed
6 tablespoons distilled white vinegar

Marinade:

Grated zest of 2 lemons preferably organic
1/2 cup (125ml) freshly squeezed lemon juice
1 cup (250ml) extra-virgin olive oil
2 tablespoons Dijon mustard
6 small spring onions or scallions trimmed, peeled, and cut into very thin slices
24 cornichons thinly sliced
1/2 cup (90g) capers in vinegar drained
1/2 cup (20g) fresh mint leaves cut into a chiffonade (for garnish)

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Instructions

Place the turkey breast in a 6-quart (6l) stock pot and add enough cold water to cover by 1 inch (3cm). 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 heat to a bare simmer, and poach, covered, for 1 1/4 hours.
Remove the pot from the heat and cool the turkey in the liquid, uncovered, for 30 minutes.
Drain the turkey and discard the poaching liquid and solids.
In a bowl, whisk together the lemon zest, juice, oil, and mustard. Stir in the spring onions, cornichons, and capers.
Place the turkey in a sturdy resealable plastic bag and pour the marinated into the bag. Seal the bag and turn it back and forth to evenly coat the turkey with the marinade. Refrigerate for at least 4 hours and up to 24 hours.
At serving time, remove the turkey from the bag and place on a cutting board. With a very sharp chef’s knife, slice the turkey crosswise into thin slices. Moisten the turkey slices with the marinade. Garnish with the mint and serve.