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Turkey, watercress & walnut salad
Turkey, watercress & walnut salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Ingredients:
  • 2 x 600g single turkey breast fillets, skin removed
  • 250ml (1 cup) dry white wine
  • 1 tsp black peppercorns
  • 2 bouquet garni (MasterFoods brand)
  • 750ml (3 cups) cold water (approximately)
  • 1 small bunch (about 250g) watercress, sprigs picked, washed, dried
  • 375g (1 1/2 punnets) cherry tomatoes, halved
  • 250.00 ml small fresh continental parsley leaves, washed, dried
  • 100g (1 cup) good-quality walnut halves, roughly chopped
  • Salt & freshly ground black pepper
  • 2 egg yolks
  • 42.00 gm fresh lemon juice
  • 11.80 gm Dijon mustard
  • 2 anchovy fillets, drained, chopped
  • 1 garlic clove, chopped
  • 185ml (3/4 cup) olive oil
Instructions:
  • Prepare the dressing by blending egg yolks, lemon juice, mustard, anchovies, and garlic in a food processor until smooth. While the processor is running, slowly pour in the oil until the mixture slightly thickens. Transfer the dressing to an airtight container, season with salt and pepper, and chill in the fridge until ready to use.
  • In a large deep frying pan, nestle the turkey fillets and pour in the wine, peppercorns, bouquet garni, and enough cold water to submerge the turkey entirely. Cover the pan and bring to a vigorous boil over high heat.
  • Lower the heat to low as soon as you uncover the pan. Simmer gently for 20-25 minutes or until the turkey is cooked through. You'll know it's ready when the juices run clear after inserting a skewer into the thickest part of the turkey. Transfer the turkey to a plate with a slotted spoon and let it cool.
  • Thinly slice the turkey and mix it with watercress, tomatoes, parsley, and walnuts in a bowl or on a platter. Drizzle two-thirds of the dressing, season with salt and pepper, and serve right away.

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