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Turkey Salad with Lemon, Capers, Mustard and Cornichons
DAVID LEBOVITZ17Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 boneless turkey breast (about 4 pounds 2kg)
- 1 large onion (halved, do not peel, stuck with 2 cloves)
- 3 carrots (chopped)
- 2 bay leaves (fresh or dried)
- 2 Tbsp. coarse sea salt
- 1 tsp. whole black peppercorns
- 1 inch fresh ginger (knob of, peeled)
- 4 cloves germ (plump moistgarlic, peeled, halved, and green, removed)
- 6 Tbsp. distilled white vinegar
- 2 lemons (preferably organic)
- 1/2 cup freshly squeezed lemon juice
- 1 cup extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 6 spring onions (small, or scallions, trimmed, peeled, and cut into very thin slices)
- 24 cornichons (thinly sliced)
- 1/2 cup capers (in vinegar, drained)
- 1/2 cup fresh mint leaves (cut into a chiffonade, for garnish, optional)
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