Leaf salads with turkey strips

Name: Leaf salads with turkey strips
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs; 2 small heads of romaine lettuce (approx. 300 g each); 1 can(s) (425 ml; 240 g separation weight) Artichoke Hearts; 4 discs smoked turkey breast (à approx. 45 g); 2-3 stem(s) Parsley; 1/2 bunch Chives; 3 TABLESPOONS Vinegar (e.g. red wine vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 8 pitted black olives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs
2 small heads of romaine lettuce (approx. 300 g each)
1 can(s) (425 ml; 240 g separation weight) Artichoke Hearts
4 discs smoked turkey breast (à approx. 45 g)
2-3 stem(s) Parsley
1/2 bunch Chives
3 TABLESPOONS Vinegar (e.g. red wine vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
8 pitted black olives

Directions

1
Boil eggs in boiling water for about 9 minutes until hard. In the meantime, clean and wash the salad, pluck into bite-sized pieces and drain. Drain artichoke hearts. Cut turkey breast slices crosswise into thin strips. Wash the herbs and dab dry. Pluck parsley leaves and chop finely. Cut chives into fine rolls.
2
Season vinegar with salt and pepper. Whip the oil into it. Drain eggs, rinse with cold water and peel. Then cut into fine cubes with an egg slicer. Mix the vinaigrette with the eggs and herbs. Halve the artichoke hearts and olives and mix with the salad, turkey breast strips and the vinaigrette. Arrange on a plate