Cajun-Fried Turkey Salad with Apple Relish & Creole-Honey-Mustard Dressing - WLOX.com - The News for South Mississippi

Cajun-Fried Turkey Salad with Apple Relish & Creole-Honey-Mustard Dressing
By Island View Executive Chef David Crabtree

Turkey 

• 1 12-ounce Turkey breast
• 3  tablespoons  Zatarain's liquid crab boil
• 1  tablespoon Cajun seasoning
• 1/2 cup Vegetable oil
• 1/2 cup Orange juice
• 3  tablespoons Honey
• 1  teaspoon rice wine vinegar

Cut turkey breast approximately one and a half inches thick; marinate in crab boil, seasonings, oil, juice, honey and vinegar for 6-8 hours. Fry at 350o until internal temperature reaches 155o.Slice on a bias.

Apple Relish

• 1  red apple  
• 1  golden apple
• 2  tablespoons lemon juice
• 1  tablespoon vegetable oil
• 1/8 cup minced yellow onion
• 1  tablespoon balsamic vinegar
• 1  tablespoon brown sugar
• 1  tablespoon mint jelly
• 1  tablespoon minced cilantro
• 1/4 cup julienne peaches
• 1/4 cup julienne pears
• 2  tablespoon sliced green onions

Julianne apples and toss with lemon juice. In a pan, add oil and sauté onion followed with balsamic vinegar, sugar, and jelly reduce until very concentrated. Add the mixture to the apples along with the cilantro, peaches, pears and green onions.

Tossed Greens

• 3  cups baby romaine
• 2  cups mache lettuce
• 1   cup baby bib lettuce
• 1/2  cup spring mix
• 1/2  cup sliced dried peaches
• 1/4  cup julienne fried leeks
• 1/4  cup roasted candied pecans

Tear lettuces into bite size pieces and place in bowl. Slice peaches and place on a sheet-pan with a liner. Dry the peaches in the oven for 20 minutes at 175 degrees, or very low temperature. Julienne the leeks, and fry until crispy.

Creole-Honey Mustard

• 1/4 cup Creole mustard
• 1 cup vegetable oil
• 1/8 cup honey
• 3 tablespoon rice wine vinegar
• 1 tablespoon orange juice
• salt and pepper to taste

Place mustard in a mixing bowl and slowly incorporate all other ingredients while whisking