recipe 
yields
Serves 2 to 4
½ cup parsley leaves and tender stems
¼ cup picked celery leaves
Leaves from 4 sprigs tarragon
1 teaspoon olive oil
Freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
4 slices brioche, toasted and buttered
4 tablespoons apple butter
Leftover sliced turkey
4 eggs, fried sunny-side up
10 pickled grape halves (recipe follows)
10 whole black peppercorns
2 whole star anise
2 whole cloves
2 whole allspice berries
1 whole dried chile de arbol
1 cup white vinegar
1 cup granulated white sugar
½ pound red or black seedless grapes, washed and halved
Ingredients
For the herb salad:
For the sandwich:
For the pickled grapes:
steps
- Make the salad: Toss all ingredients together. Set aside.
- Make the sandwich: Spread toast with apple butter and stack turkey on top. Place egg on turkey and serve herb salad and pickled grapes on the side or arrange herb and grape mix on top of turkey before topping with egg.
Pickled Grapes
Lightly toast whole spices and chile in a small pot over medium heat. When fragrant, add vinegar, sugar, and ¼ cup water. Bring just to a boil and remove from heat. Pour over grapes in a heat-proof storage container. Allow to completely cool at room temperature and then transfer to fridge, where they’ll keep for up to a week.
Date Published: 11.27.20
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- By Lauren Utvich
