Barley and Poached Turkey Salad Coated with a Light Celery Sauce

Bring the water to boil in a pot.

Add the celery stalk, the bay leaf, the salt and the barley.

Reduce to medium heat and cook for 30 minutes or until the grains become tender but remain firm. Remove the bay leaf.

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.

Meanwhile, roll the turkey breast and tie with twine.

Put the broth, the bay leaf, the peppercorns and the coriander in a pot and bring to a boil.

Reduce to low heat and add the turkey breast. Add water, if needed, to cover completely.

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.

Remove turkey breast from broth, then cut into thin slices.

Brown the onion in the oil for approximately 2 minutes.

Deglaze with cider vinegar.

Add the broth and the cooked celery stalk, then let reduce by half for about 15 minutes.

Strain the sauce. Add the cream and gently heat for 3 minutes.

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

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