Roasted Turkey with Endive, Apple and Walnut Salad
Daniel Boulud
Makes 6 servings
2 pounds boneless and skinless turkey breasts
Salt and crushed whole black peppercorns
1 teaspoon brown sugar
3 tablespoons canola oil
4 strips turkey bacon
2 cloves garlic
1 large bay leaf
1 stick cinnamon
1/4 cup canola oil
1 tablespoon sherry vinegar
1 ½ teaspoons Dijon mustard
Freshly ground black pepper
4 medium red Belgian endive, cut lengthwise into 6 pieces
4 medium yellow Belgian endive, cut lengthwise into 6 pieces
2 medium Fuji apples, peeled, cored, and julienned
1/2 bunch flat-leaf parsley, leaves only
1/4 cup walnuts, crushed and toasted
Cut the turkey breasts into 1-inch steaks and season with salt, crushed black
pepper, and the brown sugar. Warm the canola oil in a large non-stick pan over
medium-high heat. When the oil is hot, add the bacon, garlic, bay leaf, cinnamon
stick, and turkey to the pan and cook the meat until golden brown, 6 to 8
minutes on each side. Transfer all the ingredients to a shallow bowl and cover
the bowl tightly with plastic wrap for at least 10 minutes. Remove the plastic
wrap and cut each breast into 1/4-inch-thick slices. Set aside the turkey slices
and reserve any turkey juices that have accumulated on the bottom of the bowl.
Discard the bacon, garlic, bay leaf, and cinnamon stick.