Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Grilled Turkey, Asparagus and Pecan Salad

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Grilled Turkey, Asparagus and Pecan Salad

Article excerpt


Makes about 5 1/2 cups

(5 to 6 servings)

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)

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.


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


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)


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 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. …

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