FRIDAY NIGHT DINNER--turkey, black bean & orzo salad

                          TURKEY, BLACK BEAN and ORZO SALAD
                               adapted from a recipe in Gourmet Magazine

For the dressing:
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoon white wine vinegar
• 2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
• 1 jalapeno, seeded and chopped
• 1 1/2 teaspoon ground cumin
• 2/3 cup olive oil
• 1/2 pound orzo

• 4 cups poached turkey breast (recipe follows for poaching)

• 1 red bell pepper, chopped fine
• 1 yellow bell pepper, chopped fine
• 1 red onion, chopped
• 2-15 ounce cans black beans, rinsed and drained
• 1/3 cup finely chopped fresh cilantro
• shredded romaine for lining the platter
• 2 avocados
1.  In a blender, blend together the lime juice, vinegar, garlic paste, jalapeno, the cumin and salt & pepper to taste until the mixture is smooth.  With the motor running, add the olive oil slowly until emulsified.
2.  In a large saucepan of salted boiling water, cook the orzo until done, drain in a colander and rinse under cold water.  Let the orzo cool in a large bowl, then toss it together with the turkey, bell peppers, onion, beans, cilantro and the dressing.  Arrange the romaine on a large serving platter.  Spoon the turkey salad over it and top with chopped avocados.

To poach a whole turkey breast:
• 5 1/2 to 6 pound whole turkey breast with skin and bone (I purchased a 3 pound half breast and followed the same instructions, halving all of the other ingredients)
• 1 large onion, chopped
• 3 carrots, chopped
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1/4 cup plus 2 tablespoons distilled white wine vinegar

   In a deep kettle, combine the turkey breast with enough cold water to cover it by 1-inch and remove the turkey breast.  To the kettle add the onion, carrots, bay leaves, peppercorns and the vinegar.  Bring the mixture to a boil and add salt to taste.  Return turkey breast to the kettle and poach it, covered, at a bare simmer for 1 hour and 15 minutes.  Remove kettle from heat and let the turkey breast cool in the liquid, uncovered, for about 30 minutes, and drain, discarding the other ingredients.