Basque Grilled Turkey & Romaine Salad

Whisk together all of the brine ingredients, except the ice water, in a small mixing bowl. Add the hot liquid to the ice water in a larger bowl or zip-top bag. Stir to combine then add the turkey. Cover or seal and refrigerate for 2-4 hours.

Combine all of the marinade/dressing ingredients in a medium mixing bowl. Whisk well to combine. Add the tomatoes, stir and set aside.

Prepare your grill for direct cooking over medium-high heat (about 375-400F).

Coat both sides of each tenderloin liberally with canola oil. Grill the turkey tenderloins over direct heat for 5 minutes. Flip the tenderloins over and baste them with the dressing.

Continue cooking until the thickest part of each tenderloin reaches an internal temperature of 165º. Baste the tenderloins again and remove them to a plate, cover and let rest five minutes.

Note: A zip-top bag also works well for resting.

Brush the cut side of each romaine heart half with the dressing. Grill each lettuce half, cut-side-down, over a hot direct fire for about 90 seconds. Remove the romaine to a cutting board and let cool.

Rough chop the lettuce and arrange it on a serving platter.

Slice each tenderloin across the grain to 1/4 inch and arrange the slices evenly on top of the lettuce. Pour the remaining dressing and tomatoes evenly over the turkey and lettuce. Sprinkle the top of the entire salad with the cotija cheese.

Serve and enjoy!