Spring salad with lemon-yoghurt dressing

Name: Spring salad with lemon-yoghurt dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g Carrots; 350 g Kohlrabi; 150 g Sweet peas; 1 (200 g) small head romaine lettuce; 300 g Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Whole milk yoghurt; 1 TABLESPOON Lemon juice; 7-10 Tbsp Sugar; 1 collar Chervil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g Carrots
350 g Kohlrabi
150 g Sweet peas
1 (200 g) small head romaine lettuce
300 g Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Whole milk yoghurt
1 TABLESPOON Lemon juice
7-10 Tbsp Sugar
1 collar Chervil

Directions

1
Peel and wash the carrots and kohlrabi. Cut kohlrabi into sticks, carrots into thin slices. Wash, clean and halve the sugar snap peas. Blanch vegetables briefly and chill in cold water.
2
Clean romaine lettuce, remove leaves and wash. Cut the turkey escalope into strips. Heat oil in a pan. Fry the meat in it until golden brown, turning it over. Season with salt and pepper. Mix yoghurt and lemon juice.
3
Season to taste with sugar, salt and pepper. Put some chervil aside for garnishing, chop the rest of the chervil roughly and stir into the yoghurt. Arrange the salad on a plate. Pour a little sauce over it. Garnish with the rest of the chervil.
4
Remaining sauce extra is enough.