Turkey, crouton and melon salad
( SERVES 6 )
4/2/2006
Ingredients
| 2 cups | Chicken stock |
| 850 g | Turkey breasts |
| 2 stalks | Celery |
| 2 | Avocados |
| 1 Tbsp | Lemon juice |
| 1 | Rock melon |
| ½ | French stick |
| 2 | Garlic cloves |
| 2 Tbsp | Fresh sage |
| 50 g | Butter |
| 120 g | Salad greens |
Red wine dressing
| 2 Tbsp | Honey |
| ¼ cup | Red wine vinegar |
| ¼ cup | Oil |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Thaw turkey roast. Place turkey roast or breast and one cup of hot chicken stock in a saucepan.
- Cover and simmer for 40 minutes. Add second cup of hot stock and continue cooking for 50 minutes.
- Remove turkey from saucepan and allow to cool. Wrap turkey in plastic wrap and refrigerate until ready to use.
- Wash celery and trim. Slice finely. Peel avocados, remove stones and cut flesh into cubes. Place celery and avocado in a bowl. Drizzle over lemon juice.
- Remove seeds from melon. Peel and cut into 2cm chunks. Cut bread into small cubes. Crush garlic, then peel and chop roughly.
- Place bread, garlic, sage and butter in a small baking dish. Bake at 200 degC for 10 minutes, turning often until golden.
- Slice turkey breast. Place mixed salad greens on a serving platter with turkey, celery, avocados, rock melon and croutons. Drizzle over dressing.
- Mix red wine vinegar, honey, oil, salt and pepper together.
Wine match by Brancott Estate
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