When I cook, I’m usually hoping to accomplish one of two things. The first, something that makes use of what’s already in the fridge, maybe not keeping so well anymore. The second, something filling and satisfying we can make once and eat all week for lunches or snacks to keep us going.
My main man is a landscaper and food tends to disappear very quickly around here when he’s working 12 hour days. I try to make sure there is always something healthy, convenient and satiating so he’s keeping his energy levels up in the 30+ degree days we have during most of the summer months in Ottawa.
This salad is packed. Tender anise and clove scented poached turkey breast, thinly sliced strips of kale, sweet and crisp apples and grapes, crunchy fennel, lots of hydrating celery, and roasty cashews. It’s the perfect cooling summer salad to fill you up without causing that afternoon sluggishness that sometimes happens after a heavy meal.
Something extra to chat about: THIS NEW WEBSITE DESIGN!!! Imagine that, right?! I’m forever indebted to Janine Williams of Janine Isabelle Web & Graphic Design. She along with illustrator and generally inspiring woman Yuli Scheidt, who freshened up my logo and helped with this lovely, simple and rustic redesign, helped make sure I got exactly what I wanted and were so helpful and willing to answer all my 589085948025 questions along the way. I hope you love it as much as I do and I’d LOVE to hear your thoughts.
POACHED TURKEY SALAD WITH FENNEL, KALE AND CASHEWS
serves 4-6 as a main, more for sides
This recipe is my May contribution to the Turkey Champion campaign I’m participating in with Turkey Farmers of Canada for the 2014 year. We’re bringing you delicious recipes and showing you how to add healthy, wonderful turkey to your everyday meals.
Poached Turkey Breasts
4 cups (1L) water
½ cup (125 mL) olive oil
½ cup (125 mL) dry white wine
4 star anise
½ tsp (2 mL) whole peppercorns
2 bay leaves
2 large skinless turkey breasts
4 celery stalks, diced thinly
½ cup (125 mL) celery leaves, minced
1 small fennel bulb, diced thinly
1 bunch scallions, sliced thinly
2 cups (500 mL) Tuscan kale, sliced into thin strips
2 small-medium apples (something tart like Honey Crisp or Granny Smith), diced (skin-on)
1 cup (250 mL) seedless red grapes, sliced in half
½ cup (125 mL) roasted, unsalted cashews
1 cup (250 mL) plain Greek yogurt
1 tsp ( 5 mL) honey
1 tsp (5 mL) dijon
½ cup (125 mL) lightly packed fresh tarragon
¼ cup (60 mL) flat leaf parsley
1 clove garlic
Zest from 1 lemon
2 Tbsp (30 mL) lemon juice
Salt and fresh ground pepper to taste
Bring the water, olive oil and white wine to a boil and add in the cloves, peppercorns, star anise, bay leaves and turkey breasts.
Bring water down to a simmer and let cook for 30 minutes or until cooked through (165ºF/74ºC). Remove from the poaching liquid and let cool.
While the turkey cools, toss all the salad ingredients together until everything is well combined.
Place all the dressing ingredients in the food processor or blender, and process until all the herbs are incorporated in the dressing. Taste for seasoning and add more salt or lemon if needed.
Slice or cube the turkey breast and toss it with the greens and 1 cup (250 mL) of the dressing. Add more dressing or serve on the side when you’re ready to eat.
Disclaimer: Disclaimer: This is a sponsored post put on by Turkey Farmers of Canada. I was compensated via a cash payment, gift, or something else of value to write it. Regardless, I only partner with companies I respect and know well, recommend restaurants or products I use/enjoy personally and believe will be good for my readers.