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Receta Turkey, Barley, Zucchini and Mushroom Salad; Bastille Day Past

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Turkey, Barley, Zucchini and Mushroom Salad; Bastille Day Past
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Ingredientes

  • nectarines
  • 5 peaches
  • 1 pint strawberries
  • 1 pint blueberries
  • 1
  • melon, (cantaloupe, honeydew)
  • and, in this case (I had to use some
  • of them)
  • 3 oranges
  • 3 bananas
  • 1/2 bottle Sauternes - not an
  • expensive one, but a decent one
  • Pick through the berries, removing stems, etc. Rinse and drain
  • well. Leave all berries whole. Cut the melon in half, remove seeds and
  • either scoop out with melon-baller (making balls), or slice flesh from
  • rind and cube. Peel oranges and slice fruit sections out of membranes.
  • Slice peaches and nectarines. Put all of the fruit into a large bowl
  • and pour sauternes over. 1/2 bottle should be enough - it needs to coat
  • all fruit or the peaches and nectarines will darken, you use more if
  • needed. Chill for a couple of hours. Slice bananas and gently stir in
  • just before serving. (I normally would not put in bananas, but the
  • ladies brought them, so...)
  • I serve this with the desserts, but, I
  • did refer to it as a salad, so it was served with the salads (we had a
  • proper 4-course picnic). It was a large, full bowl....and it was all
  • eaten! I was proud!
  • Somethings are universal.
  • Like our love of salads....
  • Here's one more for those who still have a bit of Romaine left in the garden:
  • Turkey, Barley, Zucchini and Mushroom Salad
  • 10oz (300gr) turkey cutlets
  • 1 red onion
  • 2 cloves garlic
  • 4oz (125gr) mushrooms
  • 1 courgette (zucchini)
  • 4 tsp olive oil
  • 2 tbs teriyaki sauce
  • 1/2 cup quick-cooking barley
  • 1 cup chicken broth
  • lettuce for 2 large salads
  • Peanut Vinaigrette
  • 1/2 cup barley in stock, lettuce, savory, chives, thyme

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