Mixed Salad with Turkey
- 300 grams mixed Lettuce (Romana etc)
- 4 Vine tomatoes
- 1 yellow Bell pepper
- 1 Endive
- 400 grams turkey breasts
- 1 tablespoon vegetable oil
- 50 milliliters white wine
- 100 milliliters Chicken broth
- 100 milliliters Whipped cream
- 4 tablespoons Crème fraiche
- 2 tablespoons White vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon Apple syrup
- ½ teaspoon Mustard
- 4 tablespoons olive oil
- 2 tablespoons scallions
- 1 tablespoon thyme
- freshly ground peppers
Rinse the lettuce, shake dry and tear into bite-sized pieces.
Halve the bell pepper, remove the seeds and ribs, rinse and cut into strips. Rinse the tomatoes, pay dry and cut into eighths.
Divide the endive leaves.
Cut the meat into thin strips and season with salt and pepper.
Heat some oil and sear the turkey strips for about 4 minutes. Remove and keep warm.
Deglaze the pan drippings with wine and let it simmer. Stir in the broth, then add the cream and crème fraîche. Simmer and season with salt and pepper.
For the dressing, mix the vinegar, mustard, apple juice and oil and season with salt and pepper.
Mix the salad ingredients with the dressing and arrange on plates. Distribute the turkey breast over the top and drizzle with the sauce.
Serve garnished with chives and thyme.