Lamb's lettuce with turkey strips and herb vinaigrette

Name: Lamb's lettuce with turkey strips and herb vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 small slices of farmhouse bread (approx. 150 g); 5 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 1 (approx. 180 g) Carrot; 200 g Lamb's lettuce; 1 piston Chicory; 800 g Turkey escalope; 1 Apples; 1/4 collar Chives; 3 TABLESPOONS Wine vinegar; 1 pinch Sugar; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 small slices of farmhouse bread (approx. 150 g)
5 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
1 (approx. 180 g) Carrot
200 g Lamb's lettuce
1 piston Chicory
800 g Turkey escalope
1 Apples
1/4 collar Chives
3 TABLESPOONS Wine vinegar
1 pinch Sugar
7-10 Tbsp Pepper

Directions

1
Cut bread into cubes. Heat 1 tablespoon of oil in a frying pan and sauté the bread cubes in it. Season with salt and remove from the pan. Wash, peel and coarsely grate the carrot. Wash lamb's lettuce and drain well. Wash and halve the chicory and remove the stalk. Cut half of the chicory into strips
2
Wash the meat, dab dry, cut into strips and season with salt. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 4-6 minutes while turning it. Wash apple, grate dry, quarter, remove core and cut apple quarters into thin slices. Wash chives, shake dry and cut into fine rolls.
3
Mix vinegar and sugar, season with salt and pepper. Add 3 tablespoons of oil drop by drop and fold in chives rolls. Mix lamb's lettuce, chicory, apple wedges and carrot. Arrange salad on plates, pour vinaigrette over it, spread bread cubes and turkey strips on top