Romaine Salad with Turkey

Ingredients

• 200 g Cranberries (fresh or frozen)
• 3 romaine lettuce hearts
• 400 g Turkey breast fillet (sliced)
• 2 tbsp oil
• 2 tbsp brown sugar
• 50 ml Cranberry juice
• Salt
• pepper freshly ground
• 1 garlic clove (finely chopped)
• 1 tbsp mayonnaise
• 1 tsp sweet mustard
• 50 ml Cranberry juice
• 4 tbsp olive oil
• 4 slices Whole grain toast
• 50 g herb butter
• Parmesan (shaved for garnish)

Instructions

1. 1.

   For the dressing combine finely chopped garlic, mayonnaise, sweet mustard, 50 ml cranberry juice and 4 tbsp olive oil; season with salt and pepper.

2. 2.

   For the croutons cube the toast bread, fry in hot butter until crisp on all sides, then drain on kitchen paper.

3. 3.

   Wash cranberries. Wash and trim lettuce, cut into bite‑sized pieces. Sauté turkey strips in hot oil until browned, sprinkle with sugar, salt and pepper, deglaze with juice; add cranberries and simmer until warm. Remove from heat and cool.

4. 4.

   Arrange salad on plates. Top with turkey and cranberries, drizzle dressing, sprinkle croutons and shaved parmesan, then serve.