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Iceberg tomato salad with turkey strips and garlic mustard dressing

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Ingredients for 4 servings:

  • 400 g turkey steak(s)
  • 25 g butter
  • 1 head of iceberg lettuce
  • 250 g cocktail tomatoes
  • 50 g sunflower oil
  • 30 g apple cider vinegar
  • 1 tsp, heaped mustard, medium hot
  • 1 garlic clove(s)
  • Sea salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Fry the turkey steaks in a pan in butter for about 8-10 minutes, set aside, and let cool. Then cut into strips. Mix the dressing ingredients together and set aside. Separate the iceberg lettuce from the outer leaves, quarter it lengthwise, and then cut it into strips. Quarter the tomatoes, place them in a bowl with the iceberg lettuce and turkey strips, and pour the dressing over them. Season with salt and pepper and mix well. Let stand for 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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