Artichoke salad with turkey & egg

Name: Artichoke salad with turkey & egg
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Eggs; 3 TABLESPOONS Vinegar; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 4-6 Tbsp Oil; 4 discs smoked; 7-10 Tbsp Turkey Breast; 1 can(s) (425 ml) Artichoke Hearts; 100 g black olives; 7-10 Tbsp stoneless; 1 Rocket salad; 3-4 Stem(s) Parsley; 1/2 bunch Chives

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Eggs
3 TABLESPOONS Vinegar
7-10 Tbsp salt, pepper, 1 pinch of sugar
4-6 Tbsp Oil
4 discs smoked
7-10 Tbsp Turkey Breast
1 can(s) (425 ml) Artichoke Hearts
100 g black olives
7-10 Tbsp stoneless
1 Rocket salad
3-4 Stem(s) Parsley
1/2 bunch Chives

Directions

1
Boil the eggs hard for about 10 minutes. Quench and cool down. Mix vinegar, 1 tablespoon water, salt, pepper and sugar. Beat oil into it
2
Cut the turkey breast into strips. Drain the artichokes and halve or quarter them depending on size. Halve the olives. Clean, wash and cut the salad into pieces
3
Peel the eggs and chop them coarsely. Wash and chop the herbs or separate them finely. Stir eggs, except for a little bit for sprinkling, and herbs into the marinade. Mix loosely with prepared salad ingredients. Arrange and sprinkle with the rest of the egg