Turkey breast on winter salad with potato vinaigrette
easy
40 mins
40 mins
Ingredients
- 5 Potatoes (about 100 g each)
- 1 Apples
- 1 TEASPOON Butter
- 1 TABLESPOON Applesauce (glass)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Turkey escalope (approx. 125 g each)
- 6 TABLESPOONS Oil
- 100 g mixed salad leaves (e.g. radicchio/ lamb's lettuce)
- 1 can(s) (425 ml) giant white beans
- 4 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Sugar
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the potatoes and cook in water for about 20 minutes. Drain, rinse and peel. Peel, core and dice the apple. Fry in hot butter for about 5 minutes. Stir in apple sauce, season. Wash meat, dab dry.
- 2
Season with salt and pepper. Spread the apple mixture on top, roll up and pin. Heat 2 tablespoons of oil in a pan. Brown the meat all around in it, fry on a low heat for about 12 minutes. Clean, wash and spin dry the salad leaves. Drain beans, rinse and drain. Dice 4 potatoes. Heat 1 tablespoon of oil. Fry the cubes until golden brown, season. Grate 1 potato. Mix with vinegar and 2 tablespoons of water, season with salt, pepper and sugar. Add 3 tablespoons of oil.
- 3
Dice 4 potatoes. Heat 1 tablespoon of oil. Fry the cubes until golden brown, season. Grate 1 potato. Mix with vinegar and 2 tablespoons of water, season with salt, pepper and sugar. Add 3 tablespoons of oil. Take the meat out, cut into slices. Mix potato cubes, beans and salad. Place on a plate. Arrange meat on top. Pour some vinaigrette over it. Serve the rest of the extra vinaigrette
- 4
Take the meat out, cut into slices. Mix potato cubes, beans and salad. Place on a plate. Arrange meat on top. Pour some vinaigrette over it. Serve the rest of the extra vinaigrette
Nutrition Facts
430 kcal
29 g
19 g
36 g
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