Turkey breast salad with salsa verde

Name: Turkey breast salad with salsa verde
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Peaches; 1/2 Head oak leaf salad; 1/2 Head green lettuce; 7-10 Tbsp Frisée salad; 250 g Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Salsa verde (tomatillo chili sauce); 1 TABLESPOON pickled green pepper; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Peaches
1/2 Head oak leaf salad
1/2 Head green lettuce
7-10 Tbsp Frisée salad
250 g Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Salsa verde (tomatillo chili sauce)
1 TABLESPOON pickled green pepper
7-10 Tbsp juice of 1/2 lemon

Directions

1
Scald peaches hot and peel off the skin. Cut the flesh as splits from the stone. Clean, wash and cut the salad into bite-sized pieces. Wash cutlets, dab dry and cut into strips. Fry in hot oil all around for about 5 minutes. Season with salt and pepper.
2
Remove meat from the pan. Add salsa verde, peppercorns and lemon juice to the frying fat, mix and bring to the boil once. Let the sauce cool down. Mix salad, peaches and sauce. Arrange warm turkey meat on top