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Warm Turkey, Watercress and Pomelo Salad
Makes 4 servings

Pomelos look like giant grapefruit, but can be much, much sweeter. Choose pomelos that feel heavy for their size, and peel them by cutting the thick rind into 6 sections, then cutting through the thick membranes to reveal the flesh. You can find pomelos in most Asian and Caribbean grocery stores. This recipe is adapted from one given to me by Vancouver chef and food writer Stephen Wong.

The natural acidity of the pomelo makes it a wonderful accompaniment for shellfish and light meats. Instead of using chicken in the recipe, cooked crabmeat or grilled prawns would also be wonderful as substitutes.

Ingredients

Dressing:

• 2 tbsp lime juice 25 mL
• 4 tsp fish sauce 20 mL
• 1 tbsp brown sugar 15 mL
• 1/4 cup chicken stock 50 mL
• 2 garlic cloves, crushed
• 1 small red chile, seeded and sliced, or hot chili paste to taste
• 1 tbsp. grated lemon rind

Salad:

• 1 bunch watercress, washed and trimmed
• 1 lb skinless, boneless turkey thigh
• 1 1/2 tsp peanut or vegetable oil
• Half of one pomelo, peeled, white pith and membranes removed, flesh gently separated. Separate the other half into larger segments for garnish

Line centre of each serving plate with watercress. Arrange pomelo sections around watercress on each plate. Combine dressing ingredients and set aside. Slice turkey thigh into thin strips. In non-stick skillet, heat oil over medium heat. Add turkey strips and saute until golden, about 2 minutes. Add dressing mixture and bring to boil for 1 minute. Stir in separated flesh of pomelo. Divide and pour hot chicken mixture onto watercress on each plate and serve.