Poached Turkey Salad with Fennel, Kale and Cashews

Nutritional Information

Per serving

Calories:

641

Protein:

70 g

Fat:

24 g

Carbohydrates:

36 g

Sodium:

587 mg

Credit
Recipe courtesy of Kelly Brisson of The Gouda Life (thegoudalife.ca).

Serves : 4

Poached Turkey Breasts

Salad

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

Dressing

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.

Selected by Thirst for Knowledge Inc.

Kolsch

The subtle citrus notes found in the Kölsch will really make the liquorice notes in the fennel pop.