Rocket salad with turkey strips & nectarines

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 400 g Turkey escalope
  • 1 TABLESPOON good canola oil
  • 7-10 Tbsp salt, pepper
  • 2 Shallots
  • 2 TABLESPOONS thickened cranberries (from the glass)
  • 1 cucumber, 3 ripe nectarines
  • 100 g Arugula (rocket)
  • 100 g Picking salad
  • 6 TABLESPOONS Salad dressing
  • 75 ml Beef broth
  • 50 ml light balsamic vinegar
  • 50 ml Red wine vinegar
  • 2 TABLESPOONS Apple or pear vinegar
  • 2 TABLESPOONS Orange juice
  • 1⁄2 Tsp liquid seasoning
  • 1 TABLESPOON Sugar
  • 7-10 Tbsp salt, pepper
  • 150 ml good vegetable oil

Directions

  1. 1

    Wash the meat, dab dry and cut into strips. Fry in hot oil for 4-6 minutes. Season with salt and pepper. Leave to cool.

  2. 2

    For the dressing, mix stock, all vinegars and juice with a whisk. Season with seasoning, sugar, salt and pepper. Add the oil as a jet while stirring continuously until you have a bound vinaigrette.

  3. 3

    Salad dressing can be kept well sealed in the refrigerator for 1-2 weeks. Then shake briefly each time before use.

  4. 4

    Peel shallots, dice finely and stir into the salad dressing with the cranberries. Wash the cucumber and slice or cut it into thin slices. Wash and stone the nectarines and cut them into slices.

  5. 5

    Wash the rocket and picking salad, spin dry and pluck into small pieces. Mix everything with turkey strips and vinaigrette. Baguette tastes good with it.