After every holiday meal where a big bird is involved, there seems to be an inevitable avalanche of internet recipes to help you clear your fridge of that platter of poultry… (Turkey Soup! Turkey Hash! Turkey Tacos!) But if your family, like mine, greets those suggestions with a collective, “Meh,” here’s a fresh new way to make the most of your left-over holiday turkey that’s easy, skinny and incredibly delicious: Lemon and Dijon Marinated Turkey Breast Salad with Capers and Cornichons.
The original version comes from one of my go-to summer cookbooks, “Salad As A Meal,” by culinary legend Patricia Wells.
In that recipe, Wells poaches a turkey breast before soaking it in a lemon, mustard, onion and cornichon vinaigrette. But even after drastically reducing the olive oil she calls for (a 1/2 cup has 1000 calories!), even leftover turkey breast meat–which often becomes dry and flavorless–is moist, tender and tasty. Served over greens with tomatoes, avocados and cucumbers, 4 ounces of this re-born bird makes a delightful lunch or light supper and gives you 33 grams of protein as well as B-vitamins and heart healthy potassium and phosphorus for little more than 200 calories a plate!
I think that’s a recipe to be Thankful for!
LEMON AND DIJON MARINATED TURKEY BREAST SALAD WITH CAPERS AND CORNICHONS
2 pounds cooked and thinly sliced turkey breast meat
Zest and juice of 2 large lemons (about a 1/2 cup of lemon juice)
1 T Dijon mustard
4 green onions, chopped
12 cornichons, chopped or sliced (They’re not the same, but you can substitute 1/2 cup of chopped dill pickles if you don’t have cornichons for this recipe)
1/2 c jarred capers, drained (I only had large ones for these photos, but the smaller ones are prettier if you can get them.)
2 T fresh mint to garnish (optional)
Mix the marinade ingredients in a small bowl. Put thinly sliced turkey into a resealable bag, pour marinade over, close the bag and roll the turkey around so that each slice is coated with marinade. Refrigerate at least 4 hours and up to 24. Serve over greens with chopped tomatoes, cucumbers and a few thin slices of avocado..sprinkling leftover marinade over the greens as the dressing.
PLAY WITH YOUR FOOD
Though Well’s recipe calls for fresh mint on top, you can always add fresh dill or tarragon to finish the dish….or just sprinkle with sea salt and fresh pepper and call it a day!