Colourful leaf salad with chervil-yoghurt sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 400 g Turkey escalope
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 (approx. 125 g) small lettuce
- 1 (approx. 125 g) Small Lollo bianco
- 1 large bunch of radishes (or 2 small bunches)
- 500 g Kohlrabi
- 1/2 bunch Chervil (alternatively 2 pots of chervil)
- 3 TABLESPOONS Mayonnaise
- 200 g Whole milk yoghurt
- 1-2 TEASPOONS Lemon juice
Directions
- 1
Wash the turkey escalopes, dab dry and cut into strips. Heat the oil in a pan and fry the meat for 6-8 minutes, turning it. Season with salt and pepper and let it cool down.
- 2
Clean and wash the salads, pluck them into bite-sized pieces and let them drain. Radishes clean, wash, cut into slices. Peel, wash and slice kohlrabi. Mix kohlrabi, radishes and turkey strips.
- 3
Fold in the salad and arrange on a large plate. Wash the chervil, dab dry and dab off a few leaves to sprinkle. Chop the remaining chervil coarsely. Puree chervil, mayonnaise and yoghurt.
- 4
Season to taste with salt, pepper and lemon juice. Pour over the salad and serve garnished with chervil.
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