Recipe: Grilled turkey breast salad with wild mushrooms

This salad is perfect to enjoy while we wait for the rest of summer’s bounty to arrive. The sweet fruit, meaty wild mushrooms, tart vinaigrette and smoky grilled turkey balance every bite out. Feel free to play around with the herbs and fruit or even the mushroom choice. Stuffing this into grilled portabellas would be delicious, too!

For the Turkey:

2 medium sized skinless, boneless turkey breasts

Grilled Turkey Breast Salad with Wild Mushrooms

2 tbsp olive oil

1 tbsp coriander seeds, crushed

1 tbsp oregano

1/4 tsp smoked paprika

1/2 tsp salt

For the Mushrooms

1 lb wild mushrooms (Shiitake, Oyster, Crimini etc)

2 tbsp olive oil

2 cloves garlic

1 tbsp tarragon

1 tbsp fresh lemon juice

Mix together the olive oil and spices and stir to combine. Put the turkey breast, olive oil spice mixture and salt in a re-sealable bag, smoosh it around so the breasts are evenly covered, and let marinate for at least 1 hour.

Heat barbecue to medium-high heat and place breast on the grill. Turn once or twice while cooking and remove when internal temperature reaches 165 degrees, 20-25 minutes.

While turkey starts grilling, place cast-iron skillet on barbeque so it heats up. Add mushrooms, oil and garlic and toss gently to combine. Cook for 7-8 minutes without stirring, and then carefully toss them around to brown the other side. Once golden and crisp, 10-15 minutes, remove from heat and toss with tarragon and lemon juice.

For the Salad:

Ingredients

Grilled turkey breast

Cooked mushrooms

1 1/2 cups sliced red grapes

1 large gala apple, 1″ dice

1/2 cup hazelnuts, skins removed and lightly crushed

2 tbsp fresh tarragon

1 large handful arugula leaves

Lemon vinaigrette, *recipe follows

Toss all ingredients except for the vinaigrette together to combine. Make vinaigrette and add 2-3 tbsp of it to the salad. Toss to combine. Serve extra vinaigrette on the side so you can decide how much or how little you like.

*Vinaigrette:

1 tbsp lemon zest, from 1 large lemon

1/2 tbsp lemon juice

1 tsp Dijon mustard

1/2 tsp fine sea salt

1/4 cup olive oil

Whisk first 4 ingredients together until smooth. Slowly add olive oil in a steady stream while whisking constantly until vinaigrette emulsifies. Keeps for 1 week covered in the fridge.