CHOPPED KITCHEN

Roasted Turkey Breast & Farro Endive Salad

with Brown Butter Apple Compote

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Servings 8-10

Fall comfort food gets a delicious lift in this recipe. A sweet, toasty compote (simply apple and shallot cooked in brown butter) balances our savory roasted turkey breast. On the side, weʼre tossing warm grains with endive—first cooked with a bit of honey and lemon to brighten its mildly bitter flavor.

Ingredients
  • 1 Turkey Breast Roast
  • 2⁄3 cup Semi-Pearled Farro
  • 1 Apple
  • 1 Lemon
  • 1 Endive
  • 1 bunch Chives
  • 2 Tbsps Butter
  • 1 Shallot
  • 1 Tbsp Honey
  • 1 Tbsp Whole Grain Dijon Mustard
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    1 Sear & roast the turkey:

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    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with foil. Remove and discard the netting from the turkey; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey, skin side down. Cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 3 to 5 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan on the stove, transfer to the sheet pan, skin side up. Roast 15 to 17 minutes, or until cooked through. (An instant-read thermometer should register 165oF.) Transfer to a cutting board and let rest for at least 5 minutes.

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    2

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    While the turkey roasts, add the farro to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

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    3 Prepare the ingredients:

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    While the farro cooks, wash and dry the fresh produce. Peel and finely chop the shallot. Cut off and discard the root end of the endive; thinly slice crosswise. Quarter and deseed the lemon. Core and small dice the apple. Cut the chives into 1/2-inch pieces.