Colorful summer salad with turkey breast strips and Caesar dressing

Ingredients for 6 servings:

• 1 chicory, yellow
• 1 chicory, red
• 1 small frisée lettuce (or iceberg lettuce, lollo rosso, or butterhead lettuce)
• 1 bunch arugula
• ½ bunch sorrel
• 2 tomatoes
• 2 stalk(s) leek (onion)
• 1 bell pepper(s), yellow
• 1 small zucchini
• 10 pieces of mushrooms (shiitake)
• 600 g turkey breast
• 1 clove(s) garlic
• 100 ml olive oil
• ½ lemon(s)
• 2 egg yolks, boiled
• 60 ml broth
• 1 tbsp mild mustard
• 4 tbsp Parmesan, grated
• Worcestershire sauce
• Cayenne pepper
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dressing, finely puree the peeled garlic, lemon juice, egg yolk, stock, mustard, a little Worcestershire sauce, salt, pepper, and sugar in a blender. Slowly add the oil and continue blending until a nice emulsion is formed. Finally, stir in the Parmesan cheese. Trim and wash the lettuce and spin it dry. Trim the chicory stems and, if necessary, wash them in lukewarm water to remove some of the bitterness. Then rinse briefly with cold water and spin them dry. Trim and wash the vegetables. Remove the stems from the tomatoes, quarter them, remove the seeds, and roughly dice them. Finely slice the onion. Quarter the bell peppers, remove the seeds, and then cut into strips. Thinly slice the zucchini. Clean and quarter the mushrooms. Slice the meat. Brown both together in a pan with a little oil and the crushed garlic clove. Season with salt and cayenne pepper. To serve: Arrange the chicory in a star shape on the plate, then arrange all the heavy vegetables (tomatoes, peppers, zucchini) on top. In the center, create a nest of lettuce leaves, sprinkle the onions over the leaves, and drizzle with the dressing. Finally, add the fried mushrooms and meat. Note: If you don’t have all the ingredients at home, no problem! This salad is perfect for varying your own taste. The vegetables and lettuce varieties can be swapped and changed as desired.