|Grilled Turkey and Strawberry Salad
Turkey in the strawberry season is terrific.
Lynne and I sat outside tonight and ate this recipe for the third but not the last time this summer.
Lynne tells me she could eat this day after day. It’s beautiful.
Our joy was only limited by a couple of lads washing their motorbikes with the aid of a 2 stroke pump.
The noise was bad enough
But the smell was insufferable.
Goodness gracious me.
What makes people so selfish?
No way is strawberry vinaigrette enhanced by 2 stroke fumes.
Tomorrow I plan a fish curry.
Would it be enhanced by a 2 stroke mixture.
I think not.
For 8 servings, Oven: 30 mins
1 3/4 pound boneless turkey breast half
4 slices pancetta
5 ounce package fresh baby spinach
6 ounces dried tube pasta
1 yellow sweet pepper, cut into bite-size strips
2 cups fresh strawberries, halved
1/3 cup cashew nuts
Boil pasta in salted water for 20 minutes. Rinse with cold water to cool.
Combine pasta and sweet pepper in a large bowl. Spread spinach on top. Add Strawberry-Sherry Vinaigrette; toss to coat. Spoon pasta mixture on top of spinach.
Spread Lemon-Pepper Rub evenly over turkey. Top with pancetta. Sprinkle with cashew nuts. Put in oven for 30 mins.
Slice turkey. Arrange turkey slices and strawberries on top of salad.
4 teaspoons lemon zest
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
½ teaspoon sugar
½ teaspoon snipped fresh time
1 clove garlic, minced
In a small bowl stir together lemon peel, oil, salt, pepper, sugar, thyme, and garlic.
3 tablespoons olive oil
2 tablespoons sherry vinegar or white balsamic vinegar
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon ground black pepper
In a blender or food processor combine strawberries, oil, vinegar, honey, basil, salt, and pepper. Cover and blend or process until smooth.
Toss the cold ingredients in this sauce.