Turkey Strips with Mixed Leaf Salad

Ingredients

• 1 bundle arugula
• 200 g mixed leaf salad (e.g., Lollo Rosso, radicchio, frisée…)
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• Salt
• black pepper
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 4 tbsp olive oil
• 1 box garden cress
• 4 turkey cutlets (150 g each, pre‑cooked)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Wash arugula and mixed salad thoroughly, shake dry, cut into bite‑sized pieces, and divide among four plates. Whisk vinegar, lemon juice, salt, pepper, and mustard; taste with maple syrup and fold in olive oil. Cut, wash, and drain garden cress from the bed.

2. 2.

   Rinse turkey meat cold, pat dry. Heat rapeseed oil in a pan and fry turkey cutlets on both sides for about 4 minutes each. Season with salt and pepper, then slice into strips, arrange decoratively over the salad, drizzle dressing on top, sprinkle with garden cress, and serve immediately.