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

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

Course: Others

Ingredients

  • 1 turkey breast 2kg, boneless, about 4 pounds
  • 1 onion halved (do not peel), stuck with 2 cloves, large
  • 3 carrot chopped
  • 2 bay leaves fresh or dried
  • 2 tablespoons sea salt coarse
  • 1 teaspoon black peppercorns whole
  • A 1-inch (3cm) ginger peeled, fresh, knob
  • 4 cloves plump moistgarlic, peeled, halved, and green germ removed
  • 6 tablespoons white vinegar distilled
Marinade:
  • lemon preferably organic, grated zest
  • 1/2 cup (125ml) lemon juice freshly squeezed
  • 1 cup (250ml) extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 6 spring onions trimmed, peeled, and cut into very thin slices, or scallions, small
  • 24 cornichons thinly sliced
  • 1/2 cup (90g) capers in vinegar drained
  • 1/2 cup (20g) mint leaf cut into a chiffonade (for garnish, fresh

Instructions

    Cup of Yum
  1. 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.
  2. Remove the pot from the heat and cool the turkey in the liquid, uncovered, for 30 minutes.
  3. Drain the turkey and discard the poaching liquid and solids.
  4. 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 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.
  6. 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.