1 lg. uncooked turkey breast (hotel style)
3 tbsp. lite soy sauce
1 1/2 tbsp. corn oil
1 tsp. dried thyme
1 1/2 lg. heads lettuce
2 bunches radishes
2 c. walnuts, broken in lg. pieces

MUSTARD VINAIGRETTE
4 tsp. Dijon mustard
1 (2 oz.) can flat anchovies, minced (optional)
1/4 c. red wine vinegar
2/3 c. corn oil
3 green onions, minced
1 1/2 tsp. dried thyme, crumbled
Freshly ground black pepper

Bone and cut turkey into 3/4 to 1 inch cubes. To make marinade, mix together soy sauce, oil and thyme. Marinate turkey pieces 1/2 hour, stir frequently. Bake turkey cubes in large flat pan, spread in 1 layer. Bake at 400 degrees for 5 minutes. Remove from oven, stir, turn and check one cube for doneness. If necessary return to oven for short time. Cook only until not pink, do not dry it out. Chill. The turkey will keep well in refrigerator for 24 to 48 hours. Three hours before serving, tear lettuce into bite size pieces and slice radishes thin. Just before serving, combine lettuce, radishes, turkey and walnuts. Then add Mustard Vinaigrette and toss to coat. Serve at room temperature.

For vinaigrette, combine mustard and anchovies in medium bowl. Whisk in vinegar and gradually whisk in oil. Add onions, thyme and generous amount of pepper. Refrigerate to keep. The Mustard Vinaigrette can be made 3 days ahead.