Poached Turkey Breast Salad With Lemon, Capers, Mustard, Cornichons, And Min

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David Lebovitz
Nutrition per serving    (USDA % daily values)
CAL
1105
FAT
105%
CHOL
54%
SOD
133%

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Ingredients for 12 servings

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

6 tablespoons distilled white vinegar

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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