Green Salad with Strawberries, Mozzarella and Crispy Sage Leaves
Ingredients
- For the salad
- 250 grams turkey breasts
- peppers
- salt
- 2 centiliters Noilly Prat
- 2 Tbsps vegetable oil
- 1 Oak leaf lettuce
- 1 bunch Arugula
- 200 grams Snow peas
- 200 grams Strawberries
- 1 pkg Bocconcini
- 20 fresh Sage (leaves)
- For the batter
- 1 egg (separated)
- 2 Tbsps white wine
- 2 Tbsps Pastry flour
- salt
- peppers
- For the vinaigrette
- 3 Tbsps grapeseed oil
- ½ Tbsp Pumpkin seed oil
- 2 Tbsps White vinegar
- 3 sun-dried Tomatoes
Preparation steps
Cut turkey breast into strips and place in a bowl. Season with pepper and salt, add vermouth and the oil, then mix and allow to marinate about 1 hour.
Separate lettuce leaves, rinse, spin dry and tear into smaller pieces. Rinse arugula and spin dry.
Rinse snow peas, trim ends, then blanch in boiling salted water about 3 minutes. Rinse and drain.
Rinse, pat dry, hull and quarter strawberries.
Drain mozzarella. Rinse sage leaves and pat dry.
For the batter, whisk together egg yolk, wine and pastry flour. Season with salt and pepper. Beat egg white until stiff and fold into batter. Dip sage leaves in batter and fry briefly in hot oil. Drain leaves on paper towels.
Drain marinade from turkey strips. Saute in hot oil until done. Remove from pan.
For the vinaigrette, mix together oils and vinegar. Finely dice sun-dried tomatoes. Pour vinaigrette into pan with the browned bits from the turkey.
To assemble salads, divide lettuce, arugula, snow peas, strawberries and turkey among plates. Add mozzarella balls. Drizzle with vinaigrette and garnish with fried sage leaves.
