Chicory salad with diced turkey

Name: Chicory salad with diced turkey
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g Broccoli; 7-10 Tbsp salt, white pepper; 100 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg); 2 TEASPOONS Lemon juice; 7-10 Tbsp Sugar; 30 g Rungs; 1 medium sized tomato; 1 (approx. 150 g) Chicory; 100 g Turkey escalope; 1/2 tsp (3 g) Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g Broccoli
7-10 Tbsp salt, white pepper
100 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
2 TEASPOONS Lemon juice
7-10 Tbsp Sugar
30 g Rungs
1 medium sized tomato
1 (approx. 150 g) Chicory
100 g Turkey escalope
1/2 tsp (3 g) Oil

Directions

1
Clean and wash broccoli and cut into florets. Cover and stew in little boiling salted water for about 5 minutes. Drain, collecting approx. 2 tbsp. of vegetable water. Drain broccoli and let it cool down
2
Mix the soured milk and vegetable water. Season with salt, pepper, juice and sugar. Sort the sprouts, rinse and drain. Wash the tomato and cut into slices. Clean and wash the chicory and cut the stalk into wedges. Cut chicory into wide strips
3
Wash the meat, pat dry and cut into cubes. Heat oil in a coated pan. Fry the meat for about 2 minutes until golden brown. Season with salt and pepper
4
Mix the salad ingredients and serve. Spread the salad dressing and the diced turkey on top
5
You can also sprinkle the salad with orange filets. They go well with chicory and also provide vitamin C