Salad with Turkey Rolls
Ingredients
- Ingredients
- 2 Endive
- 100 grams lamb's lettuce
- 1 small Frisée
- 1 small Arugula
- 3 Tbsps apple cider vinegar
- 5 Tbsps olive oil
- ½ sugar
- salt
- freshly ground peppers
- 2 small carrots
- 2 small Zucchini
- 100 grams button Mushroom
- 1 Red onion
- 2 Oranges
- 2 small onions
- 4 Turkey cutlets (eah about 120 grams)
- 1 Tbsp medium hot Mustard
- 4 slices raw ham
- 60 grams clarified butter
- 50 grams or sunflower seeds Pumpkin seed
- 4 Skewers
Preparation steps
Rinse and spin dry salad greens.
Whisk apple cider vinegar with two oils, season with salt, sugar and pepper.
Peel carrots and rinse zucchini, cut into sticks with a vegetable slicer.
Clean mushrooms, cut into smaller pieces just before serving to prevent discoloration. Peel, halve and thinly slice red onion.
Peel and fillet oranges carefully. Peel and slice onions. Combine peeled onions with finely chopped arugula. Arrange turkey cutlets on a flat surface, pound flatter, if necessary, and season with salt and pepper. Spread each cutlet with a little mustard and top with ham. Spread arugula and onion mixture on top and roll up turkey cutlets, thread on wooden skewers. Season with pepper. Heat 40 grams (approximately 1 1/2 ounce) of butter in a pan and brown cutlets on all sides. Finish cooking in a prehated oven at 180°C (approximately 350°F) for about 15 minutes. Baste with butter often to brown rolls evenly. Combine zucchini and carrot sticks with a little dressing and let stand briefly. Combine salad greens (except lettuce) with mushrooms and red onions and toss with remaining dressing in a bowl, mix well. Arrange lettuce leaves on plates. Top with vegetables and orange fillets. Sprinkle with sunflower or pumpkin seeds, slice turkey rolls and arrange on top. Serve.
