Grilled Turkey, Asparagus and Pecan Salad

By sandy_h

Just because it's not Thanksgiving, that doesn't mean we have to abandon combinations that work so well at the holiday table. In this light and summery salad, turkey is paired with asparagus, cranberries and pecans.

Turkey cutlets are easy to find year-round. Avoid thin-sliced cutlets (1/4-inch thick) if you can, and buy the slightly thicker ones (usually just shy of 1/2-inch). They'll grill up juicier and give you slices closer in size to the asparagus.

MAKE AHEAD: The asparagus can be cooked and refrigerated up to 8 hours in advance. The salad is best served the day it is made.

Makes about 5 1/2 cups (5 to 6 servings)

Ingredients

• • 3 tablespoons red wine vinegar
• • 2 teaspoons Dijon-style mustard, or more to taste
• • 2 tablespoons chopped fresh chives (from about 30 stems)
• • 1/2 teaspoon sugar, or more to taste
• • Salt
• • Freshly ground black pepper
• • 1/4 cup olive oil
• • 3/4 cup dried cranberries, coarsely chopped (about 3 ounces)
• • 1 pound asparagus, woody ends trimmed
• • 1 pound turkey breast cutlets (see headnote)
• • 2 ounces chopped pecans (1/2 cup)

Details

Servings 5
Adapted from projects.washingtonpost.com

Preparation

Step 1

Whisk together the vinegar, mustard, 1 1/2 tablespoons of the chives, the sugar, and salt and pepper to taste in a large bowl. Gradually whisk in 3 tablespoons of the oil to form an emulsified dressing. Taste, and adjust the seasoning as needed. Add 1/2 cup of the chopped cranberries.

Have a large bowl filled with ice water at hand.

Fill a medium, straight-sided skillet with 1 to 2 inches of water. Bring to a boil over high heat. Add a pinch of salt and the asparagus. Return to a boil; cook the asparagus until just tender and still firm: 1 to 2 minutes for thin spears, 3 to 4 minutes for medium-thick ones and 5 to 6 minutes for very thick ones. Use tongs or a large slotted spoon to immediately transfer the asparagus to the ice-water bath.

Allow the asparagus to cool for about 5 minutes; remove and pat dry with a clean towel or paper towels. At this point, the asparagus can be wrapped in dry paper towels and refrigerated for up to 8 hours.

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill.

Place the asparagus on a shallow plate. Drizzle with 1 1/2 teaspoons of the oil. Season with salt and pepper to taste, then roll the spears on the plate to coat evenly.

Lay out the cutlets on a separate plate or on a sheet of aluminum foil. Season with salt and pepper to taste, and drizzle with the remaining 1 1/2 teaspoons of oil; rub the oil over the cutlets to evenly coat.

When ready to cook, arrange the asparagus in a single layer on the prepared grill. Close the lid and cook for 1 to 2 minutes, then use tongs to turn the spears to grill all sides evenly. Cover and cook for 1 to 2 minutes. When the spears have picked up grill marks but are not charred, transfer them to a clean plate.

Grill the turkey cutlets until they have acquired good grill marks on both sides and are cooked through. The cooking time will vary based on the thickness of the meat: thin cutlets will cook in 4 to 5 minutes, thicker ones in 8 to 10 minutes. Let the turkey rest for 10 minutes.

Cut the asparagus into 3/4-inch lengths, cut the turkey into similar-size pieces and transfer them to the dressing in the large bowl. Add the pecans, and toss to coat evenly. Transfer the salad to a clean serving bowl and garnish with the remaining chopped cranberries and chives.

Serve warm, or refrigerate and bring to room temperature before serving.
Recipe Source:

From Nourish columnist Stephanie Witt Sedgwick, The Washington Post