Colorful Summer Salad with Strips Of Turkey Breast and Caesars Dressing

Summary

Ingredients

• 1 chicory, yellow
• 1 chicory, red
• 1 small frisée salad (or iceberg lettuce, lollo rosso, lettuce)
• 1 bunch rocket
• 0.5 ½ bunch sorrel
• 2 tomato (s)
• 2 leeks (onion leek)
• 1 yellow pepper (s)
• 1 small zucchini
• 10 piece (s) mushrooms (Shiitake)
• 600 g turkey breast
• 1 clove garlic
• 100 ml olive oil
• 0.5 ½ lemon (n)
• 2 egg yolks, cooked
• 60 ml broth
• 1 tablespoon mustard, mild
• 4 tablespoon parmesan, grated
• Worcester sauce
• Cayenne pepper
• salt and pepper
• sugar

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Instructions

1. For the dressing, finely puree the peeled garlic, lemon juice, egg yolk, broth, mustard, a little Worcester sauce, salt, pepper and sugar in a blender. Slowly add the oil and continue mixing until you have a nice emulsion. Finally stir in the parmesan.
2. Clean, wash and spin dry salads. Cut off the stalk from the chicory and, if necessary, wash it in lukewarm water so that the bitter substances are lost a little. Then briefly rinse off with cold water and spin dry.
3. Clean and wash vegetables. Remove the stalk from the tomatoes, quarter them, remove the seeds and roughly dice. Cut the onion into fine rings. Quarter the peppers, remove the seeds and then cut into strips. Cut the zucchini into thin slices.
4. Clean and quarter the mushrooms. Cut the meat into slices. Fry both together in a pan with a little oil and the pressed garlic clove. Season with salt and cayenne.
5. Serving:
6. Place the chicory in a star shape on the plate, distribute all the heavy vegetables (tomatoes, peppers, courgettes) on top. Build a nest in the middle of the green lettuce varieties, sprinkle the onion leek over it and wet everything with dressing. Finally add the fried mushrooms and meat.
7. Annotation:
8. If you don`t have all the ingredients in your house: no problem! This salad is ideal to vary it according to your own taste. Vegetables and lettuce can therefore be exchanged and changed as desired.