Salad with Curry Dressing

Ingredients

• 250 g Turkey breast fillet
• 150 ml poultry stock (from the jar)
• 1/2 head frisée lettuce
• 1/2 head radicchio
• 0.5 bunch arugula
• 1 grapefruit
• 1 small zucchini
• 1 Carrot
• 30 g Butter
• 1 tsp curry powder
• 150 g Sour cream
• Salt
• Pepper (freshly ground)
• 50 g whipping cream

Instructions

1. 1.

   Poach turkey breast fillet in hot poultry stock for about 10 minutes, remove and let cool, then cut into cubes.

2. 2.

   Wash, trim, rinse, and dry the salads, tear into bite‑sized pieces.

3. 3.

   Peel grapefruit with a sharp knife and cut along the membranes to separate segments; finely chop them and catch the juice, then squeeze out the remaining pulp.

4. 4.

   Wash zucchini and shave into fine ribbons.

5. 5.

   Shave carrot into fine ribbons as well.

6. 6.

   For the sauce melt butter and sauté curry powder, add 3 tbsp grapefruit juice and poultry stock, bring to a boil, then let cool. Stir in crème fraîche, season with salt and pepper, whip cream until stiff peaks form, fold it in.

7. 7.

   Arrange salads on plates with grapefruit segments and vegetable ribbons, top with turkey cubes, and pour the sauce over.