Garlic & Thyme Grilled Turkey Nicoise Salad
Makes 4 to 6 servings
Prep Time: 30 minutes
Cooking Time: 1 ½ hours (plus marinating time)
Nicoise Salad
1 pound baby new potatoes, rinsed but not peeled
8-ounces green beans, ends trimmed
8-ounces asparagus, ends trimmed
2 cups your favorite greens summery greens
½ cup Kalamata olives
12-ounces cherry tomatoes, halved
4 free-range eggs, soft boiled (or cooked to preference)
½ cup minced fresh basil leaves, plus more for garnishing
1 lemon, cut into wedges
Sea salt and cracked black pepper
Dijon Vinaigrette
1 garlic clove, minced
1 medium shallot, minced
1 tablespoon Dijon mustard
⅓ cup extra-virgin olive oil
2 tablespoons fresh squeezed lemon juice
Sea salt and cracked black pepper, to taste
Garlic & Thyme Grilled Turkey
1 X 2 ½ – 3 pound skin-bone, bone-in turkey breast
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons minced fresh thyme leaves
Zest of 1 lemon, grated on a microplane
Sea salt and cracked black pepper
Preheat a grill to medium heat (around 350 degrees F).
Coat your turkey breast in olive oil, season well with salt and pepper, then add your garlic, thyme, and lemon zest, and massage until fully coated. Transfer to the fridge and marinade for 1 hour (up to 4 hours). Insert a meat probe, then transfer to the grill and cook until the skin is golden and crispy, and the turkey is cooked through to an internal temperature of 165 degrees F. Note! A meat thermometer is essential here as cooking to temperature, rather than time, ensures properly cooked protein, every single time. Rest at least 15 minutes before carving into thin strips.
Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until fork tender, then drain and set aside. Boil the green beans and asparagus in salted water until crisp but tender, about 3 – 4 minutes. Drain and run under cold water, then set aside.
Meanwhile, make your vinaigrette.
Combine the garlic, shallot, and mustard in a medium bowl set over a wet towel (this will help stop it moving while you whisk). While constantly whisking, slowly stream in your olive oil bit by bit until thick and emulsified. Whisk in the lemon juice and season with salt and pepper to taste. Perfect.
Gently toss the cooked potatoes in about ¼ cup of the vinaigrette, letting the warm potatoes soak in all that flavor. Add ¼ cup of basil leaves, toss once more, then set aside.
Grab a large serving platter and add the sliced grilled turkey. Next, add your warm potatoes, green beans, asparagus, cherry tomatoes, greens, olives, and herbs to garnish, and serve with the remaining vinaigrette. Lastly, halve your eggs and top with a sprinkle of salt and cracked black pepper, and serve. Delicious!
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