Turkey in Aspic
Turkey meat is low in fat and rich in protein at the same time. This is a great combination especially for athletes and figure-conscious people. We need the protein to build and maintain our muscles and for messenger substances in the body.
For the turkey in aspic: Rinse the turkey, place in a saucepan, cover with water, add the soup vegetables and bay leaf and simmer for about 30 minutes.
Rinse the peppers, core and cut the flesh into strips. Remove the turkey meat from the broth and cut into cubes. Strain the broth and season with salt and pepper.
Bring 400 ml (approximately 1 1/4 cups) broth to a boil with the peppers and white wine vinegar.
Bloom the gelatin in cold water. Add to the broth and stir until melted. Add the turkey and olives.
Line a terrine mold with plastic wrap, fill with the turkey and broth mixture and chill until set.
To serve, rinse the lettuce, trim and tear into small pieces. Toss with balsamic vinegar and olive oil, to taste, and season with salt and pepper.
Remove the aspic from the mold, slice and arrange on serving plates with the salad. Garnish with cherry tomatoes.