Turkey salad with grape tomatoes and zucchini, zucchini coulis
A vibrantly colored still-life: plump white chunks of succulent turkey, the reddest grape tomatoes, and a vivid green sauce fashioned from simply cooked fresh zucchini. Careful poaching and impeccable ingredients are integral to this dish’s success.
Serves 4
2 turkey “tenderloins” about 1 1/2 pounds
8 ounces grape tomatoes, about 32
4 medium zucchini, about 1 1/2 pounds
- Season tenderloins with kosher salt and finely ground white pepper. Wrap each in plastic wrap (see Equipment, page 15), making sure to create an airtight package. You can steam them in a steamer basket or poach them, double-wrapped, in a shallow pan of boiling water.
- To steam: Bring a pot of water to boil. Fit with a steamer basket. Place tenderloins in basket and cover. Cook for 14 minutes. Turn off heat. Let sit, covered, for 5 minutes, then remove from steamer. Let cool in plastic. Refrigerate until cold. Cut turkey into 1/2-inch chunks.
- To poach: Fill a 10-inch skillet with several inches of water. Bring to a boil. Carefully add plastic-wrapped tenderloins. Lower heat to medium. Cook for 6 minutes on each side. Turn off heat. Let sit in water for 6 minutes. Remove from water. Let cool in plastic. Refrigerate until cold. Cut turkey into 1/2-inch chunks.
- To make zucchini coulis: Wash 2 zucchini and cut into thick rounds. Cut rounds in half and place in a small saucepan. Add enough salted water to just cover. Bring to a boil. Lower heat and cover. Cook for 15 minutes, until very soft.
- Using a slotted spoon, transfer zucchini to a blender. Add 1/2 to 2/3 cup cooking water. Process until very smooth. Add kosher salt and freshly ground black pepper to taste. Chill until ready to serve.
- To assemble salad: Divide turkey equally among 4 large plates. Slice 1 zucchini into paper-thin slices and place around turkey. Wash tomatoes and cut in half lengthwise, saving several to cut into rounds to place atop zucchini circles. Tuck halved tomatoes among pieces of turkey. Cut remaining zucchini into thin slices and tuck in among tomatoes. Pour zucchini coulis over turkey and serve.
Recipe by Rozanne Gold.Healthy 1-2-3
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