Herb salad with turkey medallions

Name: Herb salad with turkey medallions
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Picking salad; 1 collar Watercress; 1 collar Radishes; 1 (300 g) Kohlrabi; 1 collar Spring onions; 1 (approx. 600 g) Turkey filet; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 6 TABLESPOONS Oil; 4 TABLESPOONS Herb Vinegar; 1 pinch Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Picking salad
1 collar Watercress
1 collar Radishes
1 (300 g) Kohlrabi
1 collar Spring onions
1 (approx. 600 g) Turkey filet
7-10 Tbsp Salt
7-10 Tbsp black pepper
6 TABLESPOONS Oil
4 TABLESPOONS Herb Vinegar
1 pinch Sugar

Directions

1
Clean and wash the lettuce and watercress and drain well. Clean, wash and quarter the radishes. Clean, peel and cut kohlrabi into large sticks. Clean, wash and cut spring onions into rings.
2
Wash the meat, dab dry and cut into 8 medallions. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the meat for 3-4 minutes on each side. Whisk vinegar with salt, pepper and sugar.
3
Stir in 5 tablespoons of oil in a thin stream. Season once again. Mix the salad ingredients with the vinaigrette. Serve with the turkey medallions.