Caesar salad with turkey strips in a parmesan basket
very easy
45 mins
45 mins
Ingredients
- 150 g Parmesan cheese
- 1 piece(s) (approx. 400 g) Turkey Breast
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g cherry tomatoes
- 250 g Rocket salad
- 1 Garlic clove
- 125 g Schmand
- 100 g Yoghurt salad cream (40% fat)
- 5 TABLESPOONS Milk
- 1-2 TABLESPOONS White wine vinegar
- 100 g black olives
- baking paper
Directions
- 1
Finely grate the parmesan. Line 2 baking trays with baking paper. Mark 2 circles (each approx. 15 cm Ø) on each baking paper sheet. Sprinkle with parmesan and press down lightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for approx. 10 minutes. Take out, let cool down briefly. Immediately place the Parmesan cheese in the middle of 1 inverted bowl (lower Ø approx. 6-8 cm). Carefully bend the protruding edge downwards. Leave to cool down. Process the remaining Parmesan cheese in the same way
- 2
Wash the meat and dab dry. Heat oil in a pan. Brown the meat on each side, season with salt and pepper. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 8-10 minutes. Take out and let cool down. Wash and halve the tomatoes. Clean, wash and cut lettuce into strips. Peel garlic and chop finely
- 3
Mix sour cream and salad cream with garlic. Stir in milk and vinegar, season to taste with salt and pepper. Drain the olives. Mix salad with tomatoes and olives. Cut meat into slices. Spread the lettuce and meat in the Parmesan bowls, drizzle with salad dressing
Nutrition Facts
460 kcal
7 g
30 g
40 g
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