Wednesday, June 21, 2006
By CAROL MIGHTON HADDIX
CHICAGO TRIBUNE
There's something about tarragon that keeps me coming back for more. Its distinctive aroma and aniselike flavor are a perfect match with poultry and seafood. One of my favorite ways to use tarragon is in a butter sauce that can be drizzled over fish or chicken breasts. But, of course, butter has become only an occasional player in my menus as I substitute with less artery-clogging fats. I came up with the idea of infusing olive oil with tarragon and drizzling that over my entrees. Here, I've used it over grilled turkey cutlets, placed on a bed of shredded romaine. Consider it a "twisted tarragon" Caesar salad.
MENU
Grilled turkey cutlets with tarragon oil and romaine
Baby carrots
Garlic toast
Strawberries and vanilla yogurt
TIPS
Cook the turkey on a grill pan, if you have one, to save time.
Substitute packaged, pre-washed romaine pieces for the whole romaine, if you like.
BEVERAGE SUGGESTION
A grassy-flavored New Zealand sauvignon blanc would pair well with the turkey and tarragon.
GRILLED TURKEY CUTLETS WITH TARRAGON OIL AND ROMAINE
1/2 cup extra-virgin olive oil
6 sprigs fresh tarragon, chopped
1/2 teaspoon salt
Freshly ground pepper
4 turkey cutlets, pounded to 1/4-inch thick
1 tablespoon red wine vinegar
1 small head romaine lettuce, sliced thinly crossways
1/2 cup grated Parmesan cheese
Heat the olive oil in a small saucepan until warm; add two-thirds of the tarragon. Remove from heat; let steep 5-10 minutes. Meanwhile, sprinkle 1/4 teaspoon of the salt and pepper to taste on both sides of the turkey cutlets. Pour half of the tarragon oil into a large bowl; whisk in the vinegar, remaining 1/4 teaspoon of the salt and pepper to taste. Add romaine; toss. Arrange romaine on four plates.
Heat a grill or grill pan. Grill the turkey until just cooked through, about 2 minutes per side. Remove to cutting board. Slice on the diagonal; arrange slices over romaine.
Drizzle about 1 tablespoon of the reserved tarragon oil over the turkey on each plate. Sprinkle each with the Parmesan cheese and the remaining chopped tarragon.
Yield: 4 servings.
Nutrition information per serving: 417 calories, 66 percent of calories from fat, 31 g fat, 5.5 g saturated fat, 54 mg cholesterol, 3.3 g carbohydrates, 33 g protein, 552 mg sodium, 1.8 g fiber.