Salad with Turkey Roulades

Ingredients

• 2 chicory
• 100 g Field salad
• 1 small frisée lettuce
• 1 small arugula
• 3 tbsp apple cider vinegar
• 5 tbsp olive oil
• 0.5 sugar
• Salt
• pepper (freshly ground, to taste)
• 2 small carrots
• 2 small zucchini
• 100 g mushrooms
• 1 Red Onion
• 2 oranges
• 2 small onions
• 4 turkey cutlets (≈120 g each)
• 1 tbsp Medium-hot mustard
• 4 slices raw ham
• 60 g clarified butter
• 50 g Pumpkin seeds
• 4 skewers

Instructions

1. 1.

   Clean, wash, and dry the salad leaves. Mix apple cider vinegar with the two oils to make a dressing. Season with salt, sugar, and pepper.

2. 2.

   Peel carrots and wash zucchini; slice into sticks with a vegetable peeler.

3. 3.

   Clean mushrooms, but cut them into slices just before serving so they don’t brown. Peel red onion, halve it, and slice thinly.

4. 4.

   Skin oranges with a sharp knife to reveal the segments. Then make shallow cuts along each segment from top to bottom to separate them from the pith. Finely chop peeled onions and arugula. Lightly flatten turkey cutlets and season with salt and pepper. Spread a little mustard on each, lay ham slices over, then spread onion-arugula filling evenly, roll up the cutlet, and secure tightly. Season again with pepper. In a pan, sear all sides in 40 g hot clarified butter, then bake at 180°C for about 15 minutes. To ensure even browning, brush the roulades with remaining liquid butter using a brush. Meanwhile marinate zucchini and carrot sticks with part of the dressing. Toss salad leaves with mushrooms, red onions, and remaining dressing in a bowl. Arrange salad on plates. Garnish with vegetable strips and orange segments. Sprinkle sunflower or pumpkin seeds. Remove turkey roulades from skewers, slice, and place on top of the salad.