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Grilled Turkey, Brie and Pecan Salad

Grilled Turkey, Brie and Pecan Salad
Yields
6 servings

This is a hearty salad and can be served as a meal – just serve with a good slice of crusty bread.

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ingredients

Turkey

Small turkey breast, boneless, skin removed (about 2-pounds/908 g)
2
clove garlic, chopped
1
Tbsp chopped fresh rosemary (30 ml)
1
tsp chopped fresh thyme (5 ml)
3
Tbsp olive oil (45 ml)
Red pepper flakes, to taste
Coarse salt and freshly cracked black pepper, to taste

Assembly

1
small shallot, finely chopped
cup of cider vinegar (75 ml)
½
tsp Dijon mustard (2 ml)
½
tsp honey (2 ml)
Coarse salt and freshly cracked black pepper, to taste
¼
cup grape seed oil (60 ml)
¼
cup olive oil (60 ml)
2.5-ounces
Brie (70 g)
½
cup pecans (125 ml)
handful of radicchio leaves, torn or shredded
1
head romaine lettuce
handful red leaf, torn
handful of grape tomatoes
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directions

Step 1

Preheat grill to high.

Step 2

Pound the turkey breast to ¾-inch thickness.

Step 3

In a shallow baking pan or bowl, combine garlic, rosemary, thyme, olive oil and red pepper flakes. Add turkey and let sit for 5 to 10 minutes so flavours meld. Season turkey with salt and pepper.

Step 4

Grill turkey over high to medium high heat for 5 to 6 minutes per side or until turkey is just cooked through. Let cool to room temperature. Slice turkey on the diagonal and reserve for salad.

Step 5

Make the salad dressing by whisking together the shallots, cider vinegar, Dijon mustard, honey, salt, pepper and grapeseed oil and olive oil in a small bowl.

Step 6

In a large serving bowl, add the sliced turkey, pecans, Brie, radicchio, romaine, red leaf and grape tomatoes. Toss salad with enough dressing to taste. Serve immediately. Makes 6 to 8 servings, depending on if served as a meal or appetizer.

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