Spring salad with warm turkey breast strips

Name: Spring salad with warm turkey breast strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 young carrots; 150 g Spring onions; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 300 g) small head iceberg lettuce; 1 Head radicchio salad; 1 TABLESPOON medium hot mustard; 1 Egg Yolk; 6 TABLESPOONS Vinegar; 4 TABLESPOONS Oil; 1 TEASPOON Sugar; 250 g Turkey escalope; 4 discs Toast; 1 Beet Cress

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 young carrots
150 g Spring onions
1 TABLESPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 300 g) small head iceberg lettuce
1 Head radicchio salad
1 TABLESPOON medium hot mustard
1 Egg Yolk
6 TABLESPOONS Vinegar
4 TABLESPOONS Oil
1 TEASPOON Sugar
250 g Turkey escalope
4 discs Toast
1 Beet Cress

Directions

1
Peel and wash the carrots, cut them into quarters lengthwise or leave small ones whole. Clean and wash spring onions and cut them into thin pieces. Melt butter. Steam carrots for about 5 minutes. Season with salt and pepper.
2
Add 100 ml water and cook for 4 minutes. Add spring onions. Clean, wash and cut salads into small pieces. Mix mustard and egg yolk. Stir in vinegar and 2 tablespoons of oil. Season with salt, pepper and sugar. Mix the prepared salad ingredients and arrange in portions. Wash the turkey meat, dab dry and cut into strips. Fry for 2-3 minutes in 2 tablespoons of oil while turning. Also season with salt and pepper.
3
Mix the prepared salad ingredients and arrange in portions. Wash the turkey meat, dab dry and cut into strips. Fry for 2-3 minutes in 2 tablespoons of oil while turning. Also season with salt and pepper. Roast the toast in a toaster, cut out round. Spread turkey strips and toast on the salad. Serve sprinkled with cress