Directions

Barley Salad

1. Bring the water to boil in a pot.
2. Add the celery stalk, the bay leaf, the salt and the barley.
3. Reduce to medium heat and cook for 30 minutes or until the grains become tender but remain firm. Remove the bay leaf.
4. Filter the broth to retain only the barley. Spread the barley on a baking sheet covered with parchment paper. Add herbs and dried cranberries. Set aside.

  Turkey breast

1. Meanwhile, roll the turkey breast and tie with twine.
2. Put the broth, the bay leaf, the peppercorns and the coriander in a pot and bring to a boil.
3. Reduce to low heat and add the turkey breast. Add water, if needed, to cover completely.
4. Let poach for 30 minutes at very low heat, turning the meat a few times during cooking. The cooking time will depend on the thickness of the breast.
5. Check doneness with a meat thermometer. The turkey breast is fully cooked when the internal temperature reaches 74 Celsius (165 Fahrenheit).
6. Remove turkey breast from broth, then cut into thin slices.

  Light celery sauce

1. Brown the onion in the oil for approximately 2 minutes.
2. Deglaze with cider vinegar.
3. Add the broth and the cooked celery stalk, then let reduce by half for about 15 minutes.
4. Strain the sauce. Add the cream and gently heat for 3 minutes.

  Cipollini onions (optional)

1. You can gently grill onions for 5 to 10 minutes until they caramelize.

  Assembly When serving, distribute the barley salad in plates and add the slices of turkey breast. Coat with celery sauce and garnish with caramelized onions.