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Entree: Turkey Breast Salad with Pomegranate

Source of Recipe

Marcella Cucina


List of Ingredients

1 carrot

1 celery stalk

1/2 medium yellow onion, peeled

1 pound turkey breast, in a single piece

Salt

2 or 3 pomegranates

1 head of Boston lettuce

3 tablespoons extra virgin olive oil

1/2 lemon




Recipe

Peel the carrot and wash both the carrot and celery stalk. Put the carrot, celery, and onion in a medium saucepan with enough water to cover the turkey later. Bring to a boil and cook at a moderate but steady pace for 15 minutes.

Add the turkey. Cook at a gentle boil for 30 minutes, and add salt. Cook for 10 minutes longer, then take off heat, letting turkey steep in its broth.

While the turkey is cooking, split open the pomegranates and pick out all the vermilion-colored seeds from the spongy pith that surrounds them. Use as many pomegranates as you need to make about 2/3 cup of seeds.

Pull off the ten largest leaves of the lettuce, wash them, and pat them thoroughly dry. Cut them into very thin strips. You should get about 6 cups. When ready to serve, spread the lettuce over a platter.

The turkey should still be warm, but if you have made it ahead and it is cold, warm it up gently in its broth. Drain (you can freeze the broth in cubes and use it on other occasions in soup or a risotto) and cut the turkey into very thin slices. Arrange the slices over the lettuce in the platter. Drizzle oil over them and squeeze on a little bit of lemon juice. If the half lemon is very juicy, do not use it all because you don't want to make the seasoning too acidic. Scatter the pomegranate seeds over the turkey and serve while still lukewarm.

SERVES 4

AHEAD-OF-TIME NOTE:

The salad should be served warm, but you can cook the turkey several hours in advance, refrigerate in its broth, and reheat gently, but thoroughly just before composing the dish.