1 kg of Italian or French turkey breast, left at room temperature for two days to dry out, cut into 1 cm cubes
1 1/2 cups olive oil (360 ml)
2/3 cup apple cider vinegar (160 ml)
4 tomatoes, seedless, roughly chopped
2 cucumbers, peeled and seedless, roughly chopped
2 onions, finely chopped
2 carrots, cut into fine sticks
8 sprigs of parsley, cut into fine sticks
6 anchovy fillets, roughly chopped (optional)
6 tablespoons fresh mint, chopped
2 tablespoons pickled capers
Fresh parsley leaves, chopped to taste
1 tablespoon salt or to taste
1 kg of Italian or French turkey breast, left at room temperature for two days to dry out, cut into 1 cm cubes
1 1/2 cups olive oil (360 ml)
2/3 cup apple cider vinegar (160 ml)
4 tomatoes, seedless, roughly chopped
2 cucumbers, peeled and seedless, roughly chopped
2 onions, finely chopped
2 carrots, cut into fine sticks
8 sprigs of parsley, cut into fine sticks
6 anchovy fillets, roughly chopped (optional)
6 tablespoons fresh mint, chopped
2 tablespoons pickled capers
Fresh parsley leaves, chopped to taste
1 tablespoon salt or to taste
Place the turkey cubes in a large bowl and cover with cold water
Then, let it sit over a colander without pressing down until all excess water has drained off
Transfer the moistened turkey to a large salad bowl and combine the remaining ingredients
Mix well, cover with plastic wrap, and refrigerate until serving time
427 calories per serving
Dry champagne
$ Conde Foucauld, Brazil; Sottospina Casa Mattiazi Frizzante, Italy
$$ Anna de Cordornu Brut, Spain; Luis Pato Reserva 92, Portugal
